Sweet potato and blue cheese risotto

For the mashed sweet potatoes

Preheat the oven to 170°C (340°F) set to fan.

Wash the sweet potatoes with the skin on, wrap them with aluminum foil, and put them on a baking pan with a rack.

Put the pan in the oven and bake the sweet potatoes for 50-60 minutes.

Remove the pan from the oven and take out the aluminum foil.

Peel the sweet potatoes and put their hot flesh into a chopper blender.

Add the lime zest, lime juice, salt, pepper, and butter, and beat them until you have a smooth sweet potato mash.

For the risotto
Place a pot over medium heat, add the water and the chicken bouillon cube, and bring the water to a boil.

Lower the heat and simmer the stock while you are preparing the risotto. (You want the stock to be hot when you add it to the risotto.)

Finely chop the onion and set it aside.

Place another pot over medium heat and add the olive oil, onion, and thyme.

Sauté the onion for 3-4 minutes until it is caramelized.

Add the rice and sauté it for 1-2 minutes, until it is golden but not mushy.

Deglaze the pot with the wine and allow 2-3 minutes for its alcohol to evaporate completely.

Add the stock in batches, for 15-18 minutes, stirring constantly with a serving spoon until the rice is boiled and becomes “al dente”.

(Once each batch of stock is absorbed, add the next.)
Remove the pot from the heat, add the mashed sweet potatoes and the butter, and stir with the spoon until they are incorporated into the risotto.

Crumble the blue cheese with your hands, finely chop the chives, and add them to the risotto.

Sprinkle with pepper and mix well. (If the risotto is too thick, add a little more stock.)

Serve the risotto with pomegranate seeds, chives, and blue cheese, sprinkle with pepper, and drizzle with olive oil.