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Fry the onion celery and garlic until just soft then toss in the raw Arborio rice, de-glaze the pan with the white wine.
Reduce the pan to medium heat, gradually add the warm stock to the rice stirring constantly until all the stock is absorbed.
Add the raw diced sweet potato and cream, stir through then add the roasted sweet potato place on a lid and allow to sit for 5-10 minutes.
Put the flame back on and heat until just simmering, stir in the butter and serve.
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