Sweet Potato Risotto

photo courtesy aliveandcooking

Age: 8m+

Ingredients:
2 md sweet potatoes
1/4 cup olive oil, divided
4 cups hot vegetable stock
1/2 cup finely chopped onion
1 tbsp. minced garlic

1½ cups arborio rice (12-ounce package)
¾ cup white grape juice
1 tablespoon fresh rosemary
1½ teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
¾ teaspoons black pepper

Preheat oven to 350*F. Peel sweet potatoes and cut in half. Cut half the sweet potatoes into ¼-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree with ¼ cup chicken stock. Reserve.

In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in white grape juice. Cook, stirring until completely absorbed.

In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Simmer on low for 10 minutes or until your risotto is soft and all liquid has been absorbed. Season to taste with pepper if desired.