Directions

• In a pot, combine vegetable broth and crumbled rosemary. Bring to a boil then reduce to a simmer. Keep warm while making risotto.
• In a skillet with high sides, heat olive oil over medium-low heat. Add shallots; cook for 2 to 3 minutes, until tender. Add rice and cook for another 2 to 3 minutes until rice turns slightly translucent and begins to brown.
• Reduce heat to low and stir in white wine. Stir and cook rice until wine is mostly absorbed, then add 1/2 cup of the heated vegetable broth. Continue to stir, occasionally adding vegetable broth 1/2 cup at a time. Repeat until rice is nearly tender, 30 to 35 minutes.
• Stir in shredded sweet potatoes and continue adding vegetable broth. Cook for about 10 to 12 minutes, until sweet potatoes are tender and liquid is fully absorbed. Remove from heat and stir in cheeses. Add sea salt.