Sweet Potato, Pecan and Blue Cheese Risotto

Sweet Potatoes

• 800 g sweet potatoes, skin on, diced (2 cm)
• 1 - 2 Tbsp olive oil, for drizzling
• fine sea salt, to taste
• ground black pepper, to taste

Risotto

• 60 g Parmesan cheese, cut in pieces (2 cm)
  of vegetarian hard cheese, cut in pieces (2 cm)
• 100 g onions, quartered
• 30 g olive oil
• 2 garlic cloves
• 15 g fresh sage leaves, plus extra for garnishing
• 320 g risotto rice (e.g. carnaroli, Arborio)
• 60 g dry white wine
• 820 g boiling water
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 heaped tsp vegetable stock paste, homemade, crumbled
• ½ tsp fine sea salt
• 2 pinches ground black pepper
• 20 g unsalted butter, diced
• 80 g pecan nuts, roughly chopped
• 100 g blue cheese, crumbled