Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and thinly slice the sage leaves. Roughly chop the pecans. Heat a medium frying pan over a medium-high 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. Add the onion and cook, 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 crumbled vegetable stock (2 cubes for 2 people / 4 cubes for 4 people) 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. TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

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 with salt and pepper.

Remove the risotto from the oven and 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 and season generously with salt and pepper.

Divide the roast sweet potato risotto between bowls. Garnish with the toasted pecans and reserved Parmesan cheese.