"Meatless Monday" Recipe of the Week - Roasted Sweet Potato Risotto

This week's "Meatless Monday" Recipe of the Week is - Roasted Sweet Potato Risotto. The name alone makes your mouth water! Another one of those recipes that says "Who needs Meat". The recipe is from the CooksRecipes website, which has a huge selection of recipes to please all tastes or cuisines. So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Roasted Sweet Potato Risotto
Recipe Ingredients:

2 medium sweet potatoes

1/4 cup olive oil - divided use
4 cups hot vegetable stock - divided use
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 1/2 cups arborio rice (12-ounces package)
3/4 cup white wine
1 tablespoon fresh rosemary
1 1/2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons freshly grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon ground black pepper

Cooking Directions:
1 - Preheat oven to 350°F (175°C).
2 - Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1/4-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.
3 - Purée sweet potatoes in a food processor with 1/4 cup chicken stock; reserve.
4 - In a large saucepan, heat remaining 3 tablespoon oil; sauté onion and small diced sweet potatoes over medium high heat. Cook until softened but not browned, about 3 minutes Add garlic and arborio rice and cook 2 to 3 minutes stirring frequently.
5 - Stir in wine. Cook, stirring until completely absorbed.
6 - 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.
7 - Add sweet potato purée, rosemary, thyme, butter and Parmesan.
8 - Season to taste with salt and ground black pepper. Serve.

Makes 4 servings.
https://www.cooksrecipes.com/mless/roasted_sweet_potato_risotto_recipe.html