Roasted Sweet Potato Risotto

The days may be getting longer, and warmer, but it is still winter and some comfort food is in order.  This recipe, adapted from REAL SIMPLE magazine, turned out so well that I thought I would share it.

Ingredients:

4 tablespoons olive oil 

1 medium onion, finely chopped

kosher salt and black pepper

2 medium sweet potatoes (about 1 pound), cut into 1/2-inch pieces

1 clove garlic, finely chopped

1 cup Arborio rice

1 cup dry white wine

1/2 cup grated Parmesan cheese (2 ounces)

2 teaspoons chopped fresh oregano

3 1/2 cups chicken stock or vegetable stock, heated

Directions:

1. Preheat oven to 400, toss the sweet potato pieces with 2 tbsp. olive oil, spread on baking sheet and roast until tender and starting to brown, when ready begin step 2.

2. Heat the remaining 2 tbsp 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

3. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.

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

5. Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring frequently until the liquid is absorbed before adding the next.  It should take 25 to 30 minutes for all the water to be absorbed.

6. Stir in the Parmesan and oregano.

Enjoy!