1-Preheat oven to 400°F. Toss the sweet potato with 2 tablespoons olive oil, salt, pepper, nutmeg, and smoked paprika. Roast on a baking sheet for 30 minutes, tossing every 8 10 minutes. Mash into a puree and set aside.

2-Heat stock in a small saucepan over medium-low until warm (not boiling).

3-In a large saucepan or Dutch oven, heat remaining olive oil and butter over medium heat. Cook diced shallot with a pinch of salt for 2 3 minutes until soft. Add garlic and cook 30 seconds. Increase heat, add rice, and stir for 5 minutes until translucent and toasted.

4-Reduce heat to medium-low. Add wine, stirring until absorbed. Add warm stock in thirds, stirring frequently and waiting until liquid is fully absorbed before adding more. Continue for 20 25 minutes until rice is creamy. Add extra liquid if chewy.

5-Reduce heat to low. Stir ¾ cup sweet potato puree, parmesan cheese, and brown butter into the rice. Adjust seasoning if needed.

6-Serve immediately, topped with extra cheese, crumbled bacon, and fresh herbs.