Sweet Potato Risotto
Yield
6 servingsPrep
20 minCook
50 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 2 | tablespoons |
corn oil
|
|
| 2 | cups |
sweet potatoes, or yams
|
|
| 1 | cup |
arborio (short-grain) rice
brown, uncooked |
*
|
| 2 ½ | cups |
vegetable stock
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 3E+1 | ml |
corn oil
|
|
| 473 | ml |
sweet potatoes, or yams
|
|
| 237 | ml |
arborio (short-grain) rice
brown, uncooked |
*
|
| 591 | ml |
vegetable stock
|
|
| 2.5 | 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.
