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Sweet Potato Risotto Recipe
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1 c Onion; chopped 2 tb Corn oil 2 c Sweet potatoes 1 c Short grain brown rice; -uncooked 2 1/2 c Vegetable broth 1/2 ts Black pepper Saute onion in one tablespoon oil. Peel sweet potatoes and cut into 1/2" 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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