Sweet Potato Risotto with Pecans Paired with Pinot Noir – Winter's Hill Estate

Ingredients

• 4 tablespoons butter
• 2 tablespoons minced shallots
• 1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
• 1/3 cup chopped pecans
• 2 to 3 cups vegetable broth
• 1 cup Arborio rice (about 6 to 7 ounces)
• salt and freshly ground black pepper, to taste
• 1/2 cup fresh grated Parmesan cheese
• 1 tablespoon finely chopped green onion tops or fresh parsley