Sweet potato risotto

Ummm I was blown away by this! We were going to have take away and I just decided to improvise as I didn't want take away.

Fry half a large onion. Bung in diced sweet potato. Add 2 cups of rice and 4 cups of water and some stock cubes. Bring to the boil then turn down low and cook for 20 minutes with the lid on the pan. Bung some basil, pinenuts, parmesan cheese, garlic and olive oil in your blender. Dish up rice and stir a teaspoon of the pesto through it gently