Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place the sweet potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic. Pick and thinly slice the sage leaves. Roughly chop the pecans.

In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook the onion, stirring, until softened, 5 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and vegetable stock pot and bring to the boil. Remove from the heat and transfer the risotto to a medium baking dish. Cover tightly with foil and bake in the oven until the liquid is absorbed and the rice is 'al dente', 30-35 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

When the risotto has 15 minutes cook time left, roughly chop the silverbeet. Return the frying pan to a high heat with a drizzle of olive oil and 1/2 the butter. Add the sliced mushrooms and cook, stirring, until well browned, 5-6 minutes. Add the silverbeet and cook until wilted, 1-2 minutes. Season.

Remove the risotto from the oven. Add a generous amount of the grated Parmesan cheese (reserve some for the garnish!) and remaining butter. Stir through a splash of water to loosen the risotto if needed. Gently stir in the roasted sweet potato, mushrooms and silverbeet. Season.

Divide the roasted sweet potato risotto between bowls. Serve sprinkled with the pecans and reserved Parmesan cheese.