1Preheat the oven to 200°C (approximately 400°F).
2In a baking dish, place the sweet potato pieces, drizzled with 2 tablespoons of olive oil and seasoned with salt, pepper and nutmeg.
3Bake for 30 minutes.
4Remove and mash until pureed and smooth. Set aside. Boil the vegetable boullion in a liter of water. Set aside.
5In a large saucepan, heat the olive oil and butter. Add the chopped onion. Stir and cook for 2-3 minutes until soft. Add the garlic and cook for another 30 seconds.
6Increase the heat and add the mushrooms. Cook until mushrooms shrink a bit. Add the rice and cook for about 5 minutes, stirring 2-3 times until the rice is translucent and almost golden.
7Reduce the heat and add the wine.
8Stir until wine is completely absorbed.
9Add a bit of hot vegetable broth and stir until completely absorbed.
10Repeat the process until all the broth is absorbed and the rice is cooked (about 20-25 minutes maximum).
11Once the rice is cooked, reduce the heat and mix in the sweet potato puree. Stir well until fully absorbed.
12Sprinkle with a little Parmesan cheese and a bit of butter. Stir gently and remove from the heat.
13Serve immediately, adding a little more cheese and minced chives.