Roasted Sweet Potato Risotto

Recipe courtesy of the North Carolina Sweet Potato Commission.

Recipe Ingredients:

2 medium sweet potatoes
1/4 cup olive oil - divided use
4 cups hot vegetable stock - divided use
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 1/2 cups arborio rice (12-ounces package)
3/4 cup white wine
1 tablespoon fresh rosemary
1 1/2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons freshly grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon ground black pepper

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1/4-inch diced 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.
3. Purée sweet potatoes in a food processor with 1/4 cup chicken stock; reserve.
4. In a large saucepan, heat remaining 3 tablespoon oil; sauté onion and small diced sweet potatoes over medium high heat. Cook until softened but not browned, about 3 minutes Add garlic and arborio rice and cook 2 to 3 minutes stirring frequently.
5. Stir in wine. Cook, stirring until completely absorbed.
6. 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.
7. Add sweet potato purée, rosemary, thyme, butter and Parmesan.
8. Season to taste with salt and ground black pepper. Serve.

Makes 4 servings.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.