Categories: fall, holiday, rice, sides, thanksgiving, vegetarian

Ingredients

• 2 T olive oil
• 1 large onion, finely chopped
• Kosher salt
• Black pepper
• 2 small sweet potatoes (about 1 lb), peeled and cut into 1/4 inch pieces
• 2 cloves garlic, chopped
• 1 c Arborio rice
• 1 c dry white wine
• 1/2 c grated Parmesan (2 oz)
• 2 t chopped fesh oregano

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 t salt, and 1/4 t pepper. Cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

2. Measure 3 1/2 c of water. Add 3/4 c 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.

3. Stir in the parmesan and oregano.

4. Serve

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