Roasted Sweet Potato Risotto

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

Preheat oven to 350F.

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. Puree in a food processor with 1/4 cup 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 2-3 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.

Servings: 4-6
Source: North Carolina SweetPotato Commission