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

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