Ingredients
| 2 tbsp | (30 ml) | butter |
| 1 | (large) | onion, chopped |
| 2 cloves | garlic, minced | |
| 1 tsp | (5 ml) | dried thyme leaves |
| 1 1/2 cups | (375 ml) | Arborio rice |
| 3/4 tsp | (7 ml) | salt |
| 1/4 tsp | (1 ml) | freshly ground pepper |
| 1/3 cup | (75 ml) | dry white wine |
| 2 cups | (500 ml) | sweet potatoes, peeled and diced |
| 1 1/2 cups | (375 ml) | low sodium chicken broth |
| 2 | bay leaves | |
| 2 1/2 cups | (625 ml) | 2% milk (divided) |
| Pinch ground nutmeg | ||
| 2 tbsp | (30 ml) | fresh parsley, chopped |
| 1/3 cup | (75 ml) | Parmesan cheese, shaved |
Directions
- Preheat the oven to 325°F (170°C). Melt butter in a Dutch oven or heavy bottomed saucepan set over medium heat. Cook onions, garlic and thyme stirring often, for 5 to 8 minutes or until softened.
- Add rice, salt and pepper. Cook, stirring for 2 to 3 minutes or until well coated. Add wine and simmer for 1 to 2 minutes or until no liquid remains. Add sweet potatoes, broth and bay leaves; bring to a boil. Stir in 2 cups milk; heat until steaming.
- Cover and transfer to oven. Bake for 45 to 50 minutes or until sweet potatoes are tender and rice is tender.
- Stir the remaining milk and nutmeg. Discard bay leaves. Stir in parsley. Garnish with Parmesan cheese. Serve with additional cheese.