Sweet potato risotto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 2 | tablespoons | Corn oil |
| 2 | cups | Sweet potatoes |
| 1 | cup | Short grain brown rice; uncooked |
| 2½ | cup | Vegetable broth |
| ½ | teaspoon | Black pepper |
Directions
Saute onion in one tablespoon oil.
Peel sweet potatoes and cut into ½" cubes. Add remaining one tablespoon of oil and potatoes to onions, and saute for 5 miknutes.
Add rice and saute for 2 minutes.
Add vegetable broth and pepper. Bring to a boil, cover and reduce heat. Simmer until liquid is absorbed, about 40 to 45 minutes.
Serve warm, or chill and serve cold.
Per serving: 238 cal; 4 g prot; 150 mg sod; 44 g carb; 5 g fat; 0 mg chol; 44 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE