Sweet Potato Risotto Recipe.

INGREDIENTS

1. 2tablespoons olive oil
2. 1large onion, finely chopped
3. kosher salt and black pepper
4. 2small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
5. 2cloves garlic, chopped
6. 1cup Arborio rice
7. 1cup dry white wine
8. 1/2cup grated Parmesan (2 ounces)
9. 2teaspoons 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.