Sweet Potato Risotto
If you think you don't like sweet potatoes, try this once, and I'll bet you change your mind. Sweet potatoes are so nourishing, it's worth finding a way to enjoy them, and you may find none better than this creamy, cinnamon-spiked risotto.
Total time: about 45 minutes
Time to prepare: about 45 minutes
Cooking Time: included in time to prepare
Refrigeration/freezing: Refrigerate up to 2 days. Do not freeze.

Serves 6 as a starter or side dish, or 4 as a main dish

4 cups vegetable broth
2 teaspoons unsalted butter
1 small onion, minced
1 medium sweet potato, peeled and chopped
1 cup arborio or carnaroli rice
2 tablespoons grated Parmesan cheese
Pinch ground nutmeg
Pinch ground cinnamon
Salt and freshly ground black pepper to taste
Pour the vegetable broth into a large saucepan and bring it to a simmer over medium heat. Turn down the heat to medium-low, keeping the broth at a simmer.

Meanwhile, in a medium, heavy saucepan, melt the butter over medium heat. Add the onion and saute until it's soft, about 7 minutes. Add the sweet potato and stir unil it begins to soften, about 6 minutes. Add the rice and stir to coat with the vegetables, about 1 minute.

Using a ladle, and about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes. Add another ladleful and keep stirring until this, too, has been absorbed.

Continue the process, adding broth about 1/2 cup at a time and stirring, until the rice kernels are plump and no longer chalk white in the center. The risotto should look like creamy rice pudding, and the kernels should be nice and chewy. This should take 25 to 30 minutes altogether. Finally, stir in the final ladleful of broth and the grated Parmesan. Continue stirring until there's no liquid left on the surface and the cheese is well distributed throughout. Stir in the nutmeg and cinnamon. Season with salt and pepper, and server right away.


Per serving (1/4 recipe): calories 2488 * protein 5.4 g * carbohydrate 48 g * fat 3.3 g * cholesterol 7.6 mg * sodium 66 mg * 12% calories from fat * outstanding source (40%+ USRDA) of vitamin A * very good source (20%+ USRDA) of vitamins B1 * good source (10%+ USRDA) of vitamins B3, B6, C; Iron
Serve right away, if you don't it starts becomming a bit pasty, instead of being light and creamy. And as always, use good cheese, an imported Parmesan Regiano is recommended.

Reprinted without permission from The Essential Vegetarian Cookbook by Diana Shaw. ISBN 0-517-88268, Clarkson Potter/Publishers, New York (www.randomhouse.com). [Thanks Diane. :)]