Make your risotto a hit with this variation that uses sweet potatoes

Ingredients

2 sweet potatoes
3 tbsp olive oil, divided
3 cups chopped mushrooms
1 cup finely chopped onions
5 garlic cloves, minced
1 tbsp ground sage
1 1/2 cups Arborio rice
5 cups unsalted stock, divided
1 tbsp chopped parsley
1 tsp black pepper
1/4 cup Mascarpone cheese
1/3 cup shredded Parmesan cheese
Salt to taste

Directions

1. Preheat oven to 400°F.
2. Pierce sweet potatoes and rub them with 1 tbsp olive oil.
3. Wrap and bake in oven for 1 hour or until soft.
4. Let potatoes cool.
5. Place potatoes in a food processor and process until smooth.
6. Heat 2 tbsp olive oil in pan. Saute mushrooms, onions, and garlic for 5 minutes.
7. Add rice and cook 1 minute, stirring constantly.
8. Stir in 1 cup of sweet potato puree and 2 cups of stock.
9. Bring mixture to boil then reduce heat to medium and simmer 8 minutes or liquid is reduced to half. Stirring frequently.
10. Adding remaining 3 cups of stock and cook 25 minutes or until rice is tender, stirring occasionally.
11. Remove from heat and stir in remaining puree, parsley, pepper, Mascarpone cheese, and Parmesan cheese.

Shortcut

* Instead of roasting the sweet potatos, use canned pumpkin.

Adapted from recipe in Sweet Potato-and-Mushroom Risotto from Cooking Light March 2017