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Monday, July 20, 2009

Sweet Potato Risotto (from http://www.realsimple.com/)

Serves: 4
Points: 6

2 tablespoon olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes, peeled and cut into 1/4" pieces
2 cloves garlic, chopped
1 cup short grain rice
1 cup dry chicken broth
1/2 cup grated reduced-fat Parmesan
2 teaspoons chopped fresh oregano

Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.
Add the rice and cook, stirring, for 2 minutes. Add the broth and cook, stirring frequently, until absorbed.
Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
Stir in the Parmesan and oregano.
Each serving contains 290 calories, 7 grams fat, and 5 grams fiber