Sweet Potato-Champagne Risotto


2 tablespoons olive oil
1 large onion, finely chopped
kosher salt and ground black pepper
1 pound sweet potatoes, peeled and cut into 1/4-inch pieces
2 cloves garlic, minced
1 cup Arborio rice
1 cup champagne
1/2 cup Parmesan cheese, grated


Heat oil in large saucepan over medium heat. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, 4 to 5 minutes. Add sweet potatoes and garlic. Cook for 2 minutes, stirring occasionally.

Add rice and cook for 2 minutes. Add champagne and cook until absorbed, stirring frequently. Measure 3 1/2 cups water, adding 3/4 cup at a time to rice mixture. Cook, stirring occasionally, until absorbed before adding next measurement of water. After 30 minutes, all water should be absorbed.

Stir in Parmesan cheese and serve immediately.