Don’t let its reputation intimidate you: Making risotto from scratch isn’t nearly as laborious as it’s often made out to be. (It’s actually really simple.)
In this sweet potato risotto recipe, you’ll sautée sweet potato cubes with fragrant garlic before adding Arborio rice and liquid, stirring occasionally until creamy. Then, you’ll add grated Parmesan cheese and a pinch of oregano before serving.
You have to attend to this risotto, but you don’t need to stir it constantly. For best results, stir the dish every 30 seconds or so while the liquid cooks down. And while water should work well as a base, you can substitute that for your favorite stock or broth for an added flavor boost.
