Sweet potato risotto with arugula and dried tomatoes

sweet potatoes:

• 500 gr sweet potatoes
• 1 1/2 Tbsp olive oil
• salt
• pepper
• paprika
• fresh sage

Risotto:

• 1 onion
• 350 gr risotto rice
• 120 ml white wine
• 700 ml vegetable broth
• 1/2 tsp salt
• pepper
• 50 gr arugula
• 60 gr dried tomatoes
• Fresh sage
• vegan parmesan cheese

Sweet potatoes:

1. Preheat the oven to 200°C (392 °F)
2. Peel and dice the sweet potatoes (approx. 2 x 2 cm)
3. Mix them with olive oil, salt, pepper and paprika and place them on a baking paper
4. Sprinkle some fresh sage onto the sweet potatoes and bake for 20-25 minutes

Risotto:

1. Chop the onion and roast it in a pan with olive oil, then add the rice to it and steam it until translucent
2. Deglaze it with white wine and let it simmer for a little while
3. Add the vegetable broth little by little at medium heat while stirring until the rice is soft
4. Chop the dried tomatoes and add them to the rice as well as half the roasted sweet potatoes (I added the second half as a topping but of course you can also add all of it to the rice)
5. Season the risotto with salt, pepper and fresh sage
6. Chop the arugula and mix it into the bowl as a finish up
7. Serve with vegan parmesan cheese and fresh pepper