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Sweet Potato Risotto

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Submitted by leoborn

YIELD

6 servings

PREP

20 min

COOK

50 min

READY

1 hrs

Ingredients

1 237
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML CORN OIL
2 473
1 237
CUP ML ARBORIO (SHORT-GRAIN) RICE
brown, uncooked *
2 ½ 591
CUPS ML VEGETABLE STOCK
½ 2.5
TEASPOON ML BLACK PEPPER

Directions

Sauté onion in one tablespoon oil.

Peel sweet potatoes and cut into ½ inch cubes.

Add remaining one tablespoon of oil and potatoes to onions, and sauté for 5 minutes.

Add rice and sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 109 37% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 256% Vitamin C 25%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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