Sweet Potato Risotto - cooking recipe

Ingredients

2 tablespoons dry white wine or 2 tablespoons water
1/3 cup chopped onion
1 garlic clove, finely chopped
1 cup uncooked arborio rice or 1 cup other short-grain rice
1/2 cup mashed cooked sweet potato
3 3/4 cups chicken broth, warmed
2 tablespoons grated parmesan cheese
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/8 teaspoon ground nutmeg

Preparation

Spray 3-quart nonstick saucepan with cooking spray.
Heat wine to boiling in saucepan over medium-high heat.
Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
Stir in rice.
Cook 1 minute, stirring constantly.
Stir in sweet potato and 1/2 cup of broth.
Cook, stirring constantly, until liquid is completely absorbed
Stir in 1/2 cup additional broth.
Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
Remove from heat.
Stir in remaining ingredients.