Honey Roasted Sweet Potato Risotto

By MooK

Ingredients

• 6 T butter
• 1 T preminced garlic
• 1/2 of an onion, minced
• 2 T fresh sage, minced
• 2 sweet potatoes
• 2 T honey
• 1 1/2 cups arborio rice
• 1 cup sauvignon blanc wine
• 4 1/2 cups chicken broth {use vegetable broth to make this truly vegetarian}
• 1 cup grated parmesan cheese
• Salt and pepper to taste

Preparation

Step 1

Peel sweet potatoes and cut into bite sized chunks. Place chunks in a pyrex with enough water to barely cover the bottom and toss in honey.

Roast in the oven at 400 degrees for 30 - 45 minutes, or until tender, tossing occasionally to prevent burning. Remove from oven and set aside. {you can begin the next steps when there are still 15 minutes or so left on the sweet potatoes in the oven}

Melt butter on the stove on medium high in a large pot. Add garlic, onion and sage and cook for 2-3 minutes.
Add rice stir for about 3 minutes.
Add wine and stir until absorbed for about 3 minutes.

Add the chicken stock, 1 cup at a time, stirring until it's fully absorbed.
Once all stock is absorbed, stir in the sweet potatoes, parm, salt and pepper.
Serve immediately and enjoy!