Sweet Potato & Carrot Risotto with Honey

1. In a large skillet heat 2 teaspoons of the oil over medium heat for 1 minute or until hot. Add sweet potatoes and thyme and cook for 8-10 minutes or until potatoes are tender. Remove the potatoes from skillet and set aside.

2. While the potatoes going, bring the chicken broth to a boil in a saucepan, then reduce heat to low and let it simmer. I threw the chopped carrots in with the broth to get them tender as well.

3. Add remaining 2 teaspoons oil to the same skillet that you used for the potatoes. Stir in the rice and 1/2 cup of broth. Let it cook and stir continuously until broth is absorbed. Continue adding broth 1/2 cup at a time and stirring until absorbed before adding the next 1/2 cup. This will take about 30 minutes.

4. Add the sweet potatoes and honey to the skillet and stir them into the rice. Let it cook over medium heat for 1-2 minutes until heated through. Sprinkle with Parmesan and enjoy!