FOR ROASTED SWEET POTATOES:
2-3 sweet potatoes, cut into chunks, skin on
a few springs of thyme and rosemary
2 tablespoons of EVOO (Extra-virgin olive oil)
1 tablespoon of balsamic vinegar
salt to season
1 garlic clove
FOR THE RISOTTO:
1 onion, finely chopped
2 tablespoons of EVOO
320 gr of Carnaroli or arborio rice
1/4 cup of dry white wine
4-5 cups of chicken, beef or vegetable stock
Roasted sweet potatoes
1 tablespoon of butter
1/4 cup of freshly grated parmesan cheese
Preheat oven to 400 degrees F.
Mix all the ingredients for the roasted sweet potatoes in a bowl then spread on an oven tray lined with parchment paper. Roast in oven for 35-40 minutes or until soft and slightly caramelized. Set aside to cool at room temperature
Bring the stock to a simmer. In the meantime, fry the onion in olive oil in a large heavy-sided frying pan. Add the rice and allow to be coated with the oil and to slightly toast over medium heat.
Add the white wine and allow for the alcohol to evaporate, stirring gently.
Turn the heat down and start adding the stock a ladleful at a time, while stirring gently. Keep adding stock until the rice is cooked, this will take around 18 minutes. Add the cooked sweet potatoes, taste for salt and adjust accordingly.
Turn off the heat and add a generous dusting of parmesan, a tablespoon of butter and one ladeful of stock. Season with salt and pepper and a drizzle of balsamic vinegar. Stir vigorously to release the starch and create the classic creamy texture. Cover with a lid and let it rest for a few minutes to create the perfect creaminess.
Top with additional parmesan if desired. Buon Appetito!