So... tonight's dinner ended up being extremely similar to last night's Risi e Bisi. When I was coordinating our meal plan, somehow I was stupid and put two risottos in a row. I guess I thought the sweet potato version would be slightly different? No idea why. Turns out it's very similar! Which also means it is very tasty. However, we decided we like the version with peas better. I probably won't make this again but it is yummy.
Sweet Potato Risotto
Real Simple, November 2008
2 tablespoons 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 ounces)
2 teaspoons chopped fresh oregano
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.
Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
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.
Stir in the Parmesan and oregano.
Substitution: Any flavorful winter squash can be used in place of the sweet potatoes in this recipe. Try butternut, delicata, or hubbard squash.
Yield: 4 servings