Wash, peel and chop the onion and sweet potato.

Blend the raw sweet potatoes in the blender or food processor until smooth.

Use a large pot turned to medium heat, add the olive oil, salt and pepper, then add the finely chopped onion and sauté until translucent.

Add the arborio rice and cook/almost fry the rice for a few minutes, stirring constantly, until the edges of the rice grains also start to become transparent.

Slowly start to add in the stock, again stirring almost constantly and making sure it is not sticking to the bottom of the pan.

Then add in a bit of the sweet potato puree and stir.

Alternate the stock and sweet potato puree slowly until the rice has plumped, is fully cooked and all of the liquid is added.  This typically takes about an hour from start to finish.

You’ll want to add most of the sweet potato in the first half of cooking to make sure the potato not only cooks through but is able to add is sweet flavor into the risotto.

When it is ready, plate, sprinkle with sea salt and allow to cool for a few minutes. Top with the optional zucchini noodles and enjoy!