Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat wine to boiling over medium-high heat.
Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
Stir in rice.
Cook 1 minute, stirring frequently, until rice begins to brown.
Reduce heat to medium.
Stir in sweet potato and 1⁄2 cup of the hot broth.
Cook uncovered, stirring frequently, until broth is absorbed.
Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
Remove from heat.
Stir in remaining ingredients.
Garnish with additional fresh rosemary and shredded Parmesan cheese.
Notes & Wine Advice
Sweet potatoes are full of vitamin A. You can use either mashed fresh cooked or canned sweet potatoes in this dish. For another orange-hued version , use mashed cooked carrots instead of sweet potatoes.