Risotto that rocks

I've always loved risotto but have never made it until tonight. Sometime during dinner Joe said, "Your risotto rocks." Why thank you very much. Below is the recipe.

Sweet Potato Risotto

2 tablespoons olive oil
1 large onion, finely chopped
salt and black pepper
2 small sweet potatoes (about 1 pound), peeled and cut into 1/4 inch peices
2 cloves garlic, chopped
1 cup Arborio rice
1 cup dry white wine
1/2 cup grated Parmeasan (2 ounces)
2 teaspoons chopped fresh oregano

Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

Measure 3 1/2 cups of water. Add 3/4 cup 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.

Stir in the parmesan and oregano.

For more variations go here.