2 medium kumara
75mls olive oil
1 litre hot vegetable stock
1⁄2 onion, finely chopped
1 tablespoon minced garlic
1 1⁄2 cups arborio rice
175ml white wine
1 tablespoon fresh rosemary
1 1⁄2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated parmesan cheese
1 teaspoon salt
3⁄4 teaspoons black pepperPreheat oven to 175°C
Peel kumara and cut in half. Cut half the kumara into approx 1cm chunks and set aside. Cut the remaining kumara into 2cm chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with 1⁄4 cup chicken stock. Reserve.
In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced kumara over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine. Cook, stirring until completely absorbed. 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. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.
Serves 4-6.
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