Sweet Potato Arancini - cooking recipe

Ingredients

1 lb sweet potatoes, peeled, cubed
1 tbsp fresh rosemary, chopped
1/4 cup olive oil
1 None onion, peeled and finely diced
2 cloves garlic, peeled and minced
5.25 oz Arborio rice
1/3 cup white wine
4 cups hot vegetable stock
3.5 oz Parmesan cheese, grated
4 oz frozen peas
2 tbsp fresh parsley, chopped, a little reserved for garnish
3/4 cup all-purpose flour, seasoned
None None aioli, to serve

Preparation

Preheat oven to 400\u00b0F. Toss sweet potatoes with rosemary and 1 tbsp oil. Season. Roast for 15-20 mins, until golden and tender. Mash and set aside.
Meanwhile, heat 1 tbsp oil in a large saucepan. Saute onion and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine, stirring, then simmer for 1-2 mins, until wine has almost evaporated. Add hot stock, 1 ladle at a time, stirring, until all liquid is absorbed and rice is tender, around 20 mins. Add sweet potato, Parmesan, peas and parsley. Transfer to a large bowl and allow to cool. Chill until cold and firm.
Form chilled mixture into 40 patties. Toss in flour. Heat remaining oil in a large frying pan over medium heat. Cook arancini for 2-3 mins per side until golden. Serve with aioli. Garnish with parsley.