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Recipe Name: Sweet Potato Risotto Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Onion, chopped
2 Tablespoon(s) Corn oil
2 Cup(s) Sweet potatoes
1 Cup(s) Short grain brown rice
uncooked
2 1/2 Cup(s) Vegetable broth
1/2 Teaspoon(s) 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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 1mg
Sodium: 687mg
Potassium: 210.2mg
Carbohydrates: 40.9g
Fiber: 3.9g
Sugar: 1.2g
Protein: 4.9g


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