Sweet Potato Rissoto

5 cups chicken stock

100 mls Extra virgin olive oil
1 red onion — cut into thin wedges
600 grams sweet potato — peel, cut into 2.5cm cubes
2 cups aborio rice
3/4 cup shaved parmasan (optional – I don’t use)

Heat 60mls oil in wok, add onion and cook for 2-3 mins.

Add sweet pot and rice, stir until well coated.

Stir in ladleful of hot stock and cook, stirring continuously. Add more when stock in absorbed. Continue for 20min until rice in creamy.

Stir in shaved parm and 2tbl sage (if desired)