Meatless Loaded Sweet Potato Risotto - onions

Method

• Preheat oven to 375 F and move rack to the bottom third of the oven.
• Arrange scallions in a single layer on a baking sheet.
• Use a brush to coat them all over with up to 1/2 tablespoon olive oil, and sprinkle with a pinch of salt.
• Roast for 13 to 15 minutes, turning halfway through, until light golden and soft when gently squeezed.
• Remove from oven and let them cool slightly, then slice about 18 inch thick, discarding dark green tops and root ends.
• Combine broth or stock and water in a medium saucepan, bring to a simmer, then reduce heat to low and cover to keep warm.
• In a Dutch oven or large saucepan, melt butter over medium heat.
• Add sweet potato cubes, 1/2 teaspoon salt, and a pinch of pepper.
• Stir to coat, spread into a single layer, then cook undisturbed for 3 to 4 minutes.
• Continue to cook for 8 to 10 minutes, stirring occasionally, until most of the potatoes are browned on most sides.
• When potatoes are almost browned, sprinkle 1/4 teaspoon smoked paprika into pan and stir (adding toward the end prevents the spice from burning.).
• Remove potatoes to a separate dish.
• Heat remaining 1 1/2 tablespoons olive oil in the same pan over medium until hot and shimmering.
• Add yellow onion and cook a few minutes until just softened.
• Add garlic and cook another minute, until fragrant.
• Add rice and stir to coat it in the oil.
• Cook 1 to 2 minutes, stirring constantly, until rice becomes translucent around the edges.
• Pour wine into the pan, scraping the bottom to deglaze.
• Adjust heat so liquid comes to a low simmer, then cook, stirring frequently, until liquid is nearly gone (about a minute).
• Over the next 20 to 25 minutes, ladle or scoop warm broth, 1/2 to 1 cup at a time, into the pot with the rice.
• After each addition, stir almost constantly and adjust heat as needed to maintain gentle bubbling.
• Constant stirring prevents rice from sticking to the pan.
• When each addition of broth is almost absorbed, add the next portion.
• After using up half the liquid, start tasting the rice a minute or two before the liquid is fully absorbed.
• Each batch of risotto can require a slightly different amount of liquid, but a creamy risotto, in this case, should use most or all of the broth.
• Reserve at least 1/4 cup of broth to finish the risotto.
• When the rice tastes donenot at all raw, but not mushyturn off heat and add another 1/4 cup broth.
• Stir in sour cream, then stir in cheddar until melted.
• Finally, add the majority of the sweet potatoes (reserving a few for garnish), roasted scallions, 1/2 teaspoon smoked paprika, and salt and pepper to taste.
• Start with 1 teaspoon salt and 1/4 teaspoon pepper.
• Serve in bowls, or as a side dish, garnished with chives and reserved sweet potato cubes.