Sweet Potato Risotto

Fall is just around the corner, and I don't know about you, but I'm ready! I decided to whip up some fall food early, sweet potato risotto with walnuts. It's an easy, one-pot recipe for a dinner that will satisfy everyone's appetite. 

*Recipe is adapted from Real Simple's Sweet Potato Risotto 

Sweet Potato Risotto

Total time: 50 min

Serves: 4

Ingredients 

2 tablespoons olive oil

1 large onion, chopped 

kosher salt, black pepper

2 small sweet potatoes (about 1 pound), 1/4 inch pieces

2 cloves garlic, chopped

1 cup Arborio rice

1 cup dry white wine

1/2 cup grated parmesan 

2 tablespoons oregano

1/3 cup chopped walnuts, roasted 

Directions

1. Heat oil in a large saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally or until soft, about 3-5 minutes. 

2. Add sweet potatoes and garlic. Cook, stirring occasionally, for 1 minute. 

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

4. Measure 3 1/2 cups water or chicken stock. Add 3/4 cup at a time and cook, stirring occasionally. Allow each addition to be absorbed before adding the next. This should take 25-30 minutes total for 3 1/2 cups to be absorbed. 

5. Stir in parmesan and oregano. 

6. Top with chopped walnuts.