Yes, I know this isn't traditional risotto, but it's essence is that of risotto. Just try it! I know you'll love it.
Leave the skin on the sweet potato. Coat it with olive oil, sea salt, and ground pepper. Bake in an oven pre-heated to 425°F on a baking sheet for 25 minutes or until tender. Once cooled you can dice and store in the fridge. It will amount to about 3 cups of diced sweet potato.
Mash the diced sweet potato until mostly smooth. Combine with 1/4 cup of the miso tahini dressing, nutritional yeast, and salt and pepper. Then add this to cooked brown rice and combine with parsley, basil, and currents. You can also add another 2 tbsp of miso tahini dressing if desired.
This recipe will make another 1 1/2 cups of extra roasted diced sweet potato which you're going to use in the next bento box recipe for a sweet potato pesto pasta salad!