Sweet Potato and Carrot Risotto

Resurrect the winter ingredients and flavors when a cold day makes an appearance in Spring.

1 small sweet potato
1 yellow onion
2 cloves garlic
1 small carrot
olive oil.
1 cup short grain brown rice
4 cups boiling water
chunk of parmesan rind
1-2 tablespoons grated parmesan cheese
salt and pepper
chopped fresh sage

Bake the sweet potato whole in an oven until soft and tender. Remove skin, mash in a bowl, and set aside.

Dice the onion and carrot and finely chop the garlic. Heat the oil in a pan and saute until the onion and carrot are soft. Add the brown rice and stir until rice is coated with oil and begins to toast. Add parmesan rind. Add water in increments stirring in between waiting until most of it has been absorbed before adding more. When the rice is nearly finished cooking, add the mashed sweet potato and grated parmesan and stir together. Season with salt, pepper, and sage.