Sweet Potato Risotto

This recipe was one of the first risotto’s that Dan made.  It was quickly outshined by the mushroom risotto that he tried next.  However, it is still a  fantastic dish.  It was published in the November 2008 issue of Real Simple.
 Sweet Potato Risotto
This is a tasty, good for you risotto.  If you’re itching for more risotto, try the mushroom risotto.
  • 2 T olive oil
  • 1 large finely chopped onion
  • salt and pepper
  • 2 small sweet potatoes, pealed and cut into 1/4 inch pieces.
  • 2 cloves chopped garlic
  • 1 c Arborio rice
  • 1 c dry white wine
  • 1/2 c grated Parmesan
  • 2 t  chopped fresh oregano

  • Heat the oil in a large saucepan over medium heat.  First, add the onion, 1/2 t salt and 1/4 t pepper.  Stir occasionally for about 4-6 minutes until soft.  Add sweet potatoes and garlic and stir occasionally for another 2 minutes or so.
  • Add the rice and stir for about 2 minutes.  Add wine and stir frequently until absorbed.
  • Measure 3 1/2 c of water.  Add 3/4 c at a time and stir occasionally.  Wait until eat addition is absorbed before adding the next.  This should take about 25-30 minutes.  Once all the water has been absorbed stir in Parmesan and oregano.

Nutritionals(8 oz): Calories: 202, Fat: 7.6, Carbs: 21.6, Fiber: 1.7, Protein: 5.6.