Herbed sweet potato risotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Virgin olive oil |
| 1 | cup | Cubes (1\") sweet potatoes |
| 1 | cup | Arborio rice |
| ½ | cup | Chopped onions |
| 1 | tablespoon | Chopped fresh sage |
| 1 | teaspoon | Grated orange rind |
| ⅛ | teaspoon | Ground nutmeg |
| 2 | cups | Defatted chicken stock |
| ¼ | cup | Orange juice |
| Salt and black pepper | ||
| 1 | tablespoon | Grated Parmesan cheese |
| 2 | tablespoons | Chopped fresh Italian parsley |
Directions
Sweet potatoes and sage, the mellow and musky flavors of autum, blend here in a low-fat take on traditional risotto alla zucca ("risotto with sweet pumpkin"). The Italian version is made with locally grown, very sweet pumpkins that have a flavor similar to our sweet potatoes.
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the sweet potatoes, rice, onions, sage, orange rind and nutmeg.
Microwave, uncovered for 1 minute. Stir in 1½ cups of the stock.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the remaining ½ cup stock and orange juice. Microwve for 15 minutes, sitrring once halfway through cooking.
Add salt and pepper to taste. Sprinkle with Parmesan and parsley.
Preparation time: 5 minutes Microwaving time: 27 minutes Per serving: 316 calories, 4⅘ calories, 4⅘ gg fat (14% of calories), ½ g. dietary fiber, 2 mg. cholesterol, 299 mg. sodium Posted to FOODWINE Digest 03 Jan 97 From: "Marjorie J. Muzyczka" <MMuzyczka@...> Date: Sat, 4 Jan 1997 14:34:20 +0000