Sweet Potato Risotto

My very first risotto! I’ve wanted to make one forever, but always put it off. Apparently the way to get me to make anything these days is to give me a recipe and tell me your kid loves it. That’s what happened here.

Sweet Potato Risotto

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 (or one small sweet potato and one carrot)
    2 cloves garlic, chopped
    1 cup Arborio rice
    1 cup vegetable broth (sub: dry white wine, chicken broth, water OR 1 cup fruit juice mixed with 2 teaspoons vinegar)
    1/2 cup grated Parmesan (2 ounces) (I skipped this, so let’s call it optional)
    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.