Sweet Potato And Corn Risotto

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Oxmoor House


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2 cups diced peeled sweet potato (about 1 large)

2 1/4 cups water, divided

1 (14-ounce) can vegetable broth

1 tablespoon olive oil

1/2 cup chopped shallots

1 1/2 cups uncooked Arborio rice or other short-grain rice

1/2 cup dry white wine

1 1/2 cups frozen whole-kernel corn, thawed

1/2 cup (2 ounces) shredded fontina cheese

2 tablespoons grated fresh Parmesan cheese

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh thyme

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

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