Sweet Potato Risotto Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Onion, chopped
2 tbsp: Corn oil,
2 cup: Sweet potatoes,
1 cup: Short grain brown rice, uncooked
2 1/2 cup: Vegetable broth,
1/2 tsp: Black pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp