Preparation:
Finely dice the onion and the garlic. Boil broth and keep it warm over low heat.
Heat oil and butter in a saucepan. Braise the onions and garlic for 2 minutes. Add your sweet potatoes cubes and braise them while stirring for 1 min. Sauté. Deglaze with white wine. Add the spinach, 1/3 of the broth and pour boil over medium heat, stirring, until the potato cubes are tender and have absorbed the liquid. Repeat this process with the remaining broth twice so that the potato risotto cooks about 10 minutes and the potato cubes still keep their form. Add the salmon cubes let them draw for some minutes under low heat. Add the parmesan cheese and season the risotto with salt and pepper. Stir in some butter. Serve with the remaining Parmesan and arugula.
Enjoy!
