2 medium sweetpotatoes ¼ cup olive oil, divided 4 cups hot vegetable stock, divided ½ cup finely chopped onion 1 tablespoon minced garlic 1½ cups arborio rice (12-ounce package) ¾ cup white wine 1 tablespoon fresh rosemary 1½ teaspoons thyme leaves 3 tablespoons butter 2 tablespoons grated Parmesan cheese 1 teaspoon salt ¾ teaspoons black pepper
Preparation:
Preheat oven to 350o F.
Peel sweetpotatoes and cut in half. Cut half the sweetpotatoes into ¼-inch diced and set aside. Cut the remaining sweetpotatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with ¼ cup chicken stock. Reserve.
In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweetpotatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine. Cook, stirring until completely absorbed. In the same manner add hot stock, ½ 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.
