Sweet Potato Risotto With Mushrooms

1. 1

   Preheat the oven to 200u00b0C (approximately 400u00b0F).

2. 2

   In a baking dish, place the sweet potato pieces, drizzled with 2 tablespoons of olive oil and seasoned with salt, pepper and nutmeg.

3. 3

   Bake for 30 minutes.

4. 4

   Remove and mash until pureed and smooth. Set aside. Boil the vegetable boullion in a liter of water. Set aside.

5. 5

   In a large saucepan, heat the olive oil and butter. Add the chopped onion. Stir and cook for 2-3 minutes until soft. Add the garlic and cook for another 30 seconds.

6. 6

   Increase the heat and add the mushrooms. Cook until mushrooms shrink a bit. Add the rice and cook for about 5 minutes, stirring 2-3 times until the rice is translucent and almost golden.

7. 7

   Reduce the heat and add the wine.

8. 8

   Stir until wine is completely absorbed.

9. 9

   Add a bit of hot vegetable broth and stir until completely absorbed.

10. 10

    Repeat the process until all the broth is absorbed and the rice is cooked (about 20-25 minutes maximum).

11. 11

    Once the rice is cooked, reduce the heat and mix in the sweet potato puree. Stir well until fully absorbed.

12. 12

    Sprinkle with a little Parmesan cheese and a bit of butter. Stir gently and remove from the heat.

13. 13

    Serve immediately, adding a little more cheese and minced chives.

* Per serving · 4 servings · Values may vary.