Sweet Potato, Spinach and Cashew Risotto Recipe

• 400g orange sweet potato, peeled, cut into 2cm pieces
• Olive oil cooking spray
• 3 cups chicken stock
• 25g butter
• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups arborio rice
• 2 tablespoons lemon juice
• 100g baby spinach
• 2 tablespoons chopped fresh sage leaves
• 1/2 cup grated parmesan
• 1/3 cup unsalted roasted cashew nuts, chopped
• Lemon halves, to serve

Directions