Sweet Potato Risotto

My hubby loves rice, so I wanted to make him risotto. I imagined it would be delicous with sweet potato- another of his fave's- so I did a quick search and found a recipe. I've never attempted risotto before, but I wasn't intimidated by the thought of all the stirring. Sage was impressed when he discovered that's what I was making though.

I'm not sure why, but my potatoes were a little firmer than I would've liked. I even added a little extra water and cooked it longer. Even though it didn't come out perfect, I still wanted to include it on the blog because the flavor was excellent and the consistancy was just right. I think the potatoes should've cooked a little longer before the rice was added, perhaps going in at the beginning with the onions. I will give this another shot in the future, maybe after I've mastered a basic risotto.

I know this is a lousy picture. I couldn't get the risotto to not come out blurry no matter what I did, and I had a hungry family waiting on me. Oh well, I never claimed to be an amazing photographer!

Sweet Potato Risotto, Real Simple

2 tablespoon olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes (about 1 pound), peeled and 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 teaspoons chopped fresh oregano (I used a reduced amount of dried)

1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

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

3. Measure 3 1/2 cups of water. Add 3/4 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.

4. Stir in the Parmesan and oregano.