Baby Food - Sweet Potato Risotto

• 2 medium sweet potatoes
• 1/4 cup olive oil, divided
• 4 cups hot vegetable stock, divided
• 1/2 cup finely chopped onion
• 1 tablespoon minced garlic
• 11/2 cups arborio rice (12-ounce package)
• 3/4 cup white grape juice (wine if making adult recipe)
• 1 tablespoon fresh rosemary
• 11/2 teaspoons thyme leaves
• 3 tablespoons butter
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon salt
• 3/4 teaspoons black pepper

1. Preheat oven to 350o F.
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. Puree in a food processor with 1/4 cup chicken stock. Reserve.
3. In a large saucepan heat remaining 3 tablespoons oil, and saute onion and small diced sweet potatoes 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 or white grape juice. Cook, stirring until completely absorbed.
4. 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. Simmer on low for 10 minutes or until your risotto is soft and all liquid has been absorbed. Season to taste with pepper if desired.

sweet potatoes, ubc, vegetable stock, onion, garlic, arborio rice, white grape juice, fresh rosemary, thyme, butter, parmesan cheese, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/baby-food-sweet-potato-risotto-50044759 (may not work)