Herbed Sweet Potato Risotto
|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)|
|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.