This was something I threw together for a "date night" with my husband. It came out delicious and for a risotto it's fairly healthy gluten free & with whole grain brown rice. Plus good for you sweet potatoes.
In a large skillet heat 2 teaspoons olive oil over medium heat 1 minute or until hot. Add the sweet potatoes, carrots & thyme; cook 8-10 minutes or until potatoes are tender. Remove from skillet & set aside.
Meanwhile, in a saucepan heat broth over medium heat; reduce heat to low and let simmer.
Add remaining 2 teaspoons olive oil to skillet. Stir in rice & 1/2 cup of the broth. Cook, stirring until broth is absorbed. Continue stirring broth in 1/2 cup at a time, stirring until each addition is absorbed. Continue to cook and stir until rice is just creamy
Add sweet potato mixture & honey to skillet; stir. Cook over medium heat 1-2 minutes until heated through.