Sweet Potato Risotto

Tonight's dinner takes a bit longer to make than most of my other dinners but it turned out very well. It was recommended to me by a friend (shout-out to Erin Riley in Colorado) who found it in a magazine. The recipe is very easy to follow and doesn't take much in the way of ingredients. 

If you've never had risotto before, it's a creamy rice dish originating in northern Italy. Typically, this would be a starter course or a side dish to a meal. However, our risotto was for our main course and we had salad as our starter course. 

What You Need:

• 2 Tbsp. olive oil
• 1 large onion, finely chopped (I used a red onion)
• salt and pepper to taste
• 2 small sweet potatoes, peeled and cut into pieces
• 2 cloves garlic, chopped
• 1 cup arborio rice
• 1 cup dry white wine
• ½ cup parmesan cheese
• 2 tsp. chopped oregano

How To Do It:

First, heat the olive oil in a large saucepan and add the onion, salt, and pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

Add the rice and cook, stirring for 2 minutes. Add wine and cook, stirring frequently, until absorbed.

Measure 3 ½ cups water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.

Stir in the parmesan and oregano.