Roasted Sweet Potato Risotto

I LOVE risotto-the chewy texture and creamy flavor is divine and worth the extra time it takes stirring and stirring until all the liquid is absorbed. It can be used as a side dish but served with a great salad and crusty bread, it's dinner for me!

2 medium sweet potatoes
1/2 cup olive oil
4 cups hot vegetable or chicken stock
1/2 cup finely chopped onions
1 T. minced garlic
1 1/2 cups Arborio rice (12 oz pkg)
3/4 cups white cooking wine
1/2 tsp. dried rosemary
1/4 tsp. thyme leaves
3 T. butter
2 T. Parmesan cheese
1 tsp. salt
3/4 tsp. black pepper

Peel sweet potatoes. Dice one of the potatoes in 1 inch chunks and toss with 1 T. olive oil and roast in the oven until tender-about 30 minutes at 350 degrees. Puree in food processor with 1/4 cup stock and set aside. With the remaining sweet potato, dice into 1/4 inch pieces and saute in remaining oil over medium heat along with the onion until soft 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, and thyme, butter and Parmesan. Season to taste with salt and pepper.

Serves 4-6