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

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