Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into small chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic. Roughly chop the pecans. Heat a large frying pan over a mediumhigh heat. Add the chopped pecans and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5 minutes. Add the garlic 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 until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

When the risotto has 15 minutes cook time remaining, 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 until well browned, 5-6 minutes. Add the silverbeet and cook until wilted, 1-2 minutes. Season.

Pick and roughly chop the basil leaves. Remove the risotto from the oven and stir the basil through the risotto, add the grated Parmesan cheese (reserve some for 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 roast sweet potato risotto between bowls. Garnish with toasted pecans and reserved Parmesan cheese.