|2 tbsp||(30 ml)||butter|
|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 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|
- 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.