Photo: Kan Kanbayashi
Prep Time
45 Mins
Makes 4 servings

How to Make It

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.

Ratings & Reviews

kateford's Review

August 03, 2010
I'd probably give this more than 3 stars, but wouldn't say it was outstanding or serve to guests as a main course....which is how we had it. I added some spinach for some green vegetables and sprinkled with nutmeg, instead of oregano. It was good but alittle bland, would probably add alittle more black pepper and nutmeg next time....will definitely try again!