Chop the onion and roast it in a pan with olive oil, then add the rice to it and steam it until translucent
Deglaze it with white wine and let it simmer for a little while
Add the vegetable broth little by little at medium heat while stirring until the rice is soft
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)
Season the risotto with salt, pepper and fresh sage
Chop the arugula and mix it into the bowl as a finish up
Serve with vegan parmesan cheese and fresh pepper