Recipe - Herbed Sweet Potato Risotto

1 tablespoon Virgin olive oil
1 cup Cubes (1") sweet potatoes
1 cup Arborio rice
One half cup Chopped onions
1 tablespoon Chopped fresh sage
1 teaspoon Grated orange rind
1/8 teaspoon Ground nutmeg
2 cup Defatted chicken stock
One fourth cup Orange juice
Salt and black pepper
1 tablespoon Grated Parmesan cheese
2 tablespoon Chopped fresh Italian
parsley

Sweet potatoes and sage, the mellow and musky flavors of autum, blend here
in a lowfat take on traditional risotto alla zucca ("risotto with sweet
pumpkin"). The Italian version is made with locally grown, very sweet
pumpkins that have a flavor similar to our sweet potatoes.

In a large microwavesafe bowl, microwave the oil for 1 minute on high.
Stir in the sweet potatoes, rice, onions, sage, orange rind and nutmeg.
Microwave, uncovered for 1 minute. Stir in 1 One half cups of the stock.
Microwave for 10 minutes, stirring once halfway through cooking.

Stir in the remaining One half cup stock and orange juice. Microwve for 15
minutes, sitrring once halfway through cooking.

Add salt and pepper to taste. Sprinkle with Parmesan and parsley.

Preparation time: 5 minutes Microwaving time: 27 minutes

Per serving: 316 calories, 4.8 calories, 4.8 gg fat (14% of calories), 0.5
g. dietary fiber, 2 mg. cholesterol, 299 mg. sodium

Posted to FOODWINE Digest 03 Jan 97

From: "Marjorie J. Muzyczka" MMuzyczka@POSTOFFICE.WORLDNET.ATT.NET

Date: Sat, 4 Jan 1997 14:34:20 +0000