Roasted Sweet Potato Risotto

By Hklbrries

Ingredients

• 2 medium sweet potatoes
• 1/4 cup olive oil, divided
• 4 cups hot vegetable or chicken stock, divided
• 1/2 cup finely chopped onion
• 1 tbsp minced garlic
• 1 1/2 cups Arborio rice (12-oz package)
• 3/4 cup white wine
• 1 tbsp fresh rosemary
• 1 1/2 tsp thyme leaves
• 3 tbsp butter
• 2 tbsp grated Parmesan cheese
• 1 tsp salt
• 3/4 tsp black pepper

Details

Servings 4
Adapted from avthomasproduce.com

Preparation

Step 1

Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1/4-inch dice and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with 1/4 cup vegetable or chicken stock. Reserve.

In a large saucepan heat remaining 3 tablespoons oil, and saute onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and Arborio rice and cook 2 to 3 minutes, stirring frequently. Stir in wine. Cook, stirring until completely absorbed. In the same manner add hot stock, 1/2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.