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1
Preheat the oven to 200u00b0C (approximately 400u00b0F).
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2
In a baking dish, place the sweet potato pieces, drizzled with 2 tablespoons of olive oil and seasoned with salt, pepper and nutmeg.
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3
Bake for 30 minutes.
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4
Remove and mash until pureed and smooth. Set aside. Boil the vegetable boullion in a liter of water. Set aside.
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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.
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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.
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7
Reduce the heat and add the wine.
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8
Stir until wine is completely absorbed.
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9
Add a bit of hot vegetable broth and stir until completely absorbed.
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10
Repeat the process until all the broth is absorbed and the rice is cooked (about 20-25 minutes maximum).
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11
Once the rice is cooked, reduce the heat and mix in the sweet potato puree. Stir well until fully absorbed.
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12
Sprinkle with a little Parmesan cheese and a bit of butter. Stir gently and remove from the heat.
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13
Serve immediately, adding a little more cheese and minced chives.
