Title: Sweet Potato Risotto
Categories: Vegetarian Vegan Side dish
Yield: 6 Servings

1	c	Onion; chopped
2	tb	Corn oil
2	c	Sweet potatoes
1	c	Short grain brown rice; uncooked
2 1/2	c	Vegetable broth
1/2	ts	Black pepper
Saut	e on	ion 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

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