Portobello mushroom and sweet potato risotto

Peel, dice and cook the sweet potato in water for 10 minutes until soft. Set aside.

Meanwhile, cut the mushrooms into not very large slices and fry them in 1.5 tablespoon of oil until golden brown. Set aside.

In the same casserole/pan, we poach the onion previously cut very thinly in 1.5 tablespoon of oil.

Add the rice to the onion and stir until it is transparent. At this point add the wine and wait for it to evaporate.

Add the vegetable broth that we have previously heated. This step is essential for the rice to be creamy. Add a ladle of broth and let the rice absorb it. We are adding ladles of broth one by one repeating the process.

While the rice is cooking, mash the sweet potato with a fork to make it puree. It is okay if there are lumps. When the rice is tender, add the sweet potato and mushrooms and finish cooking. Season to taste with salt and pepper.

Immediately before serving, add the butter and Parmesan and stir well to combine. Correct salt and serve sprinkling a little parmesan (and parsley if you want to decorate).