1. Preheat oven to 400 F and line a baking sheet with parchment paper. 
2. Dice sweet potato (peeling optional) and toss with 1 tbsp olive oil and ½ tsp salt. Transfer to baking sheet and roast for 25 minutes, stirring once or twice. Remove from oven and set aside. 
3. Meanwhile, heat a large pot to medium and add butter, onions and 1 tsp salt. Sauté 5-7 minutes, stirring occasionally, until softened. 
4. In a separate saucepan, heat vegetable broth over medium low.
5. Add garlic to onions and continue cooking for 2-3 minutes. 
6. Add arborio rice and stir well to coat in the butter and onions. Let toast for a minute or two, stirring often to prevent burning. Pour in wine and cook until reduced. 
7. Start adding vegetable broth, one ladle-full at a time. Don’t add the next ladle of broth until the previous one has been almost fully absorbed. You’ll have to stir often and keep a close eye on the risotto to prevent it from burning/drying out. Check the risotto for doneness once you’ve used up about ¾ of the broth. 
8. Meanwhile, mash the roasted sweet potatoes into a smooth paste, either using a potato masher or even a blender or food processor. 
9. In a separate sauté pan, heat 1 tbsp of olive oil over medium-high and add chopped kale and a pinch of salt. Sauté until tender - about 5 minutes.
10. When the rice is finished cooking, stir in the mashed sweet potato, fresh sage and thyme, vegan parmesan, balsamic and more salt and pepper to taste. Top risotto with sautéed kale and toasted hazelnuts (directions below). 

Toasted hazelnuts:

1. Preheat oven to 350 F. 
2. Spread whole hazelnuts in an even layer on sheet pan. Roast for 10-12 minutes, stirring once. Remove from oven. 
3. When cool, wrap nuts in a towel and gently rub to remove the skins. Chop and add to recipe.