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Herbed Sweet Potato Risotto

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Herbed sweet potato Risotto is with love from Italy! Spice up your menu with this wonderful herbed dish with sweet potato. Italian parsley and Parmesan cheese makes the Herbed sweet potato Risotto surely a winner at the dinner!
  Virgin olive oil 1 Tablespoon
  Cubed sweet potatoes 2 Cup (32 tbs) (1 Inch Size)
  Arborio rice 1 Cup (16 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped fresh sage 1 Tablespoon
  Grated orange rind 1 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Defatted chicken stock 2 Cup (32 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Salt To Taste
  Black pepper To Taste
  Grated parmesan cheese 2 Tablespoon
  Chopped italian parsley 2 Tablespoon (Fresh Ones)

In a large microwave-safe 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 1/2 cups of the stock.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the remaining 1/2 cup stock and orange juice.
Microwave for 15 minutes, stirring once halfway through cooking.
Add salt and pepper to taste.
Sprinkle with the Parmesan and parsley.

Recipe Summary

Side Dish

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