1 1/2 pound peeled, diced sweet potatoes, about 4 cups
1 cup coarsely chopped Fisher® Walnut Halves and Pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 cup real maple syrup, divided
6 cups vegetable broth
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 cup Arborio or Carnaroli rice
1 tablespoon finely chopped fresh rosemary
Preheat oven to 400°F. Place sweet potatoes in one layer in a baking pan. Cook for 30 minutes or until tender; set aside.
Place walnuts in a large skillet over medium heat. Stir in ¼ tsp. salt, cayenne, cinnamon and ⅛ tsp. black pepper and cook 1 minute until spices become fragrant and nuts begin to toast. Add ¼ cup maple syrup and swirl the walnuts in the pan until they are well coated with the spices and syrup.
Pour onto a cookie sheet and set aside to cool.
Heat vegetable broth in a medium saucepan. In a separate large saucepan heat olive oil and butter over medium heat. Add the chopped onion to the olive oil and butter to cook until onions become translucent. Stir in rice and continue to cook until rice starts to toast. Add the warm vegetable broth to the rice one ladle at a time, stirring occasionally, and waiting until the rice absorbs all of the broth before adding more; this could take up to half an hour.
Continue cooking rice until the broth is gone and the texture of the rice is not too firm, not too mushy. Stir in the chopped rosemary, the roasted sweet potato pieces, spiced walnuts, remaining ¼ tsp. salt and ⅛ tsp. black pepper, then turn off heat.
Add the remaining ¼ cup maple syrup; stir so that everything is well combined. Serve immediately.