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Sweet potato risotto

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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