Add 1 tsp of olive oil to a sautee pan over medium to medium high heat with 1 tbsp butter. Once heated through, add the diced onion and season with salt and pepper. Continue to stir for the next 5 minutes or until translucent.
Next, add the sausage, garlic and 1 tbsp shredded sage. As you cook the sausage, use a pan-safe spoon to break it into small pieces. Cook until browned on all sides for another 5-6 minutes.
Once all ingredients have been added, add the Ariboro rice to the pan and continuously stir for 1 minute or until the rice turns translucent. Add ½ c of stock and continue stirring until all liquids have been absorbed. Continue to add ½ c of stock at a time while stirring and the stock has been absorbed by the rice until you finish adding all of the stock to the pan. You should reach a deliciously creamy consistency.
Turn off the heat and add 1 tbsp butter and mix into the rice well.
By now, the sweet potatoes will be just about done and can be removed from the oven and set aside until you’re ready.
After adding the butter, add your roasted sweet potatoes, parmesan cheese, the juice of ¼ lemon and half of your lemon zest. Mix until thoroughly combined and cheese is melted. Taste for preferences and add salt/pepper/lemon juice to your liking.
Once mixed, divide into two bowls, top with the rest of the lemon zest and sage and serve immediately.