This week, we’ve selected another yummy recipe from the new cookbook Real Simple Best Recipes: Easy, Delicious Meals. It features sweet potatoes, the perfect vegetable for a person like myself, who has a raging sweet tooth.

Sweet Potato Risotto

Hands-on time: 45 minutes | Total time: 45 minutes | Serves 4

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
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.

Recipe courtesy of Real Simple Best Recipes: Easy, Delicious Meals, edited by Lygeia Grace and Kate Merker, published by Real Simple Books, 2009.

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