2 medium sweet potatoes
1/4 cup olive oil, divided
4 cups hot chicken stock
1/2 cup finely chopped onion
1 tbsp minced garlic
1-1/2 cup arborio rice
3/4 cups white wine
3 tbsps butter
2 tbsps grated parmesan cheese
1 tsp salt
3/4 tsps pepper
Heat oven to 375F.
Dice sweet potatoes into 1 inch cubes. Toss with 2 Tbsp olive oil to coat.
Bake potatoes for 30 minutes.
Heat chicken stock on medium to keep hot.
Chop onion and garlic. Add to Dutch oven or similar pan with olive oil. Cook 3 minutes.
Add arborio rice to onion and garlic. Cook for 2 minutes. Stir to keep from toasting.
Add 3/4 c wine to rice and stir until absorbed completely.
Add 1/2 c of broth and stir until completely absorbed. Repeat until all broth has been used.
When sweet potatoes are done, place in food processor with 1/4 c reserved broth and pulse to mashed potato consistency.
Add potatoes to rice once all broth absorbed. Stir in to mix well.
Stir in butter. Add salt and pepper to taste.
Top with Parmesan cheese and any herb seasoning you choose.