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.
Serving size: Complete recipe
Calories 1374 Calories from Fat 222
% Daily Value*
Total Fat 24 g37.6%
Saturated Fat 6.6 g33%
Trans Fat 0 g
Cholesterol 26.4 mg8.8%
Sodium 1918.6 mg79.9%
Total Carbohydrates 257 g85.7%
Dietary Fiber 17.9 g71.6%
Sugars 40.8 g
Protein 32 g63.4%
Vitamin A 1430.9% Vitamin C 165.3%
Calcium 75.8% Iron 44%
*Based on a 2000 Calorie diet