Sweet Potato Risotto

Sweet Potato Risotto
Sweet Potato Risotto

PREP TIME

40

minutes

TOTAL TIME

80

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

80

minutes

SERVINGS

4

servings

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • kosher salt and black pepper

  • 2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces

  • 2 cloves garlic, chopped

  • 1 cup Arborio rice

  • 1 cup dry white wine

  • 1/2 cup grated Parmesan (2 ounces)

  • 2 teaspoons chopped fresh oregano

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. 2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute. 3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed. 4. Measure 3½ cups of 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. 5. Stir in the Parmesan and oregano. Tip Look for small to medium sweet potatoes, which are sweet and creamy. (The larger ones tend to be starchier.)

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