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1
To make the walnuts: Place the walnuts in a large skillet over medium heat.
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2
Add the salt, cayenne, cinnamon and pepper and cook 1 minute or so until spices become fragrant and nuts begin to toast.
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3
Add the maple syrup and swirl the walnuts in the pan until they are well coated with the spices and syrup.
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4
Pour walnuts onto a cookie sheet and set aside to cool.
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5
To make the risotto: Heat the oven to 400 degrees.
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6
Spread the diced sweet potatoes in one layer in a glass baking pan and drizzle with one tablespoon of olive oil. Toss to coat and roast for 1/2 hour.
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7
Meanwhile, pour the vegetable broth into a saucepan and place over medium-low heat to become warm.
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8
In a large skillet, heat the remaining olive oil and butter over medium heat.
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9
Add the chopped onion and a pinch of salt and cook until onions become translucent.
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10
Add the rice and continue to cook until rice starts to toast.
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11
Add the warm vegetable broth to the rice one ladle at a time, stirring constantly, and waiting until all the broth is absorbed by the rice before adding more. This could take up to one-half hour.
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12
When the broth is gone and the rice is done (not too firm, not too mushy), stir in the chopped rosemary and season with salt and white pepper to taste.
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13
Fold in the roasted sweet potato pieces and spiced walnuts, then turn off heat.
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14
Add the maple syrup, stir so that everything is well combined, serve and enjoy!
