To My Veggie Eating Friends...

Several months ago, my wonderful husband bought me a vegetarian cookbook. We've been trying it out lately, to see if it's worth it...ya know?

Weeeelllllll, last night we made this really tasty dish called Sweet Potato Risotto. And it only took 20 minutes!

So, here it is...

2 T water
1/3 c chopped onion
1 clove chopped garlic
1 c Arborio or short-grain rice...we used Asian rice
1/2 c mashed sweet potato
3 3/4 c veggie or chicken broth
2 T Parmesan
1/4 t rosemary
1/8 t nutmeg
more Parmesan for garnish

1. Spray 3-qt nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in water 3-4 minute, stirring frequently, until onion is tender.

2. Stir in rice. Cook 1 minute, stirring frequently, until rice begins to brown.

3. Stir in sweet potato and 1/2 c of the broth. Cook uncovered over medium heat, stirring frequently, until the liquid is absorbed. Continue cooking 15-20 minutes, adding broth 1/2 c at a time and stirring frequently, until rice is almost tender and creamy; remove from heat. Stir in remaining ingredients. Garnish with additional rosemary and Parmesan.