Sweet Potato and Roasted Tomato Risotto

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1. Preheat the oven to 160C fan or 320F bake. 
2. Wash the tomatoes and place on a lined packing pan. Drizzle with olive oil and add the balsamic vinegar. Combine everything. Sprinkle generously with sea salt and black pepper. Place 4 sprigs of thyme on top (Remove the thyme when finished baking).
3. Bake in the oven for 20 minutes. When finished set aside. 
4. Begin preparing the risotto whilst the tomato bakes. 
5. Finely chop the remaining sprigs of thyme (leaves only), the red onion chilli and the garlic. 
6. Saute the thyme, onion, chilli and garlic for approximately five minutes. 
7. Add the sweet potato. Brown for about 5 minutes on a medium high heat. 
8. Add the rice to the pan and mix it in with all the juices and oils for approximately 5 more minutes. 
9. Then, add the wine and let simmer until all the wine has been absorbed by the rice. 
10. At this point, you can beginning adding the stock 1/3 at a time. Stir continuously from this point on.  
11. You should add the next third when all the liquid has been absorbed by the rice. 
12. The whole process should take 15-20 minutes. Once the time is up, taste. If it is not soft yet, it will need to cook for longer. Add about 300ml more stock and then repeat the process. 
13. The risotto is finished when loose and creamy but not wet!
14. At this point, add a tablespoon of butter and the tomatoes plus the juices, balsamic and oil. 
15. Let the risotto sit for 5 minutes then serve! Drizzle some extra balsamic on top if you like. 
16. Enjoy :)