From Paulette Vickery's Recipe Collection
WW: SWEET POTATO RISOTTO
vegetables
4 each sweet potatoes, 18oz
1 tablespoon olive oil
1 each onion, chopped
2 teaspoon minced garlic
2 1/4 cup arborio rice
1/2 cup dry white wine
5 cup boiling water
2 each vegetable bouillon cubes
1/2 each bunch arugula trimmed
2 oz light cream
1 tablespoon fresh chives, chopped
4 oz parmisan cheese
Peel and dice sweet potatoes. Preheat oven to 400 degrees. Coat a baking sheet with Pam, and microwave the sweet potatoes until almost tender, about 4 minutes. Drain, and place on baking sheet. Bake for about 20 minutes, or until golden. Heat oil in a large pan, and add onion, garlic, and rice. Cook for 2 minutes and add wine. Stir in boiling water, in 1 cup batches, along with the bouillon. Stir until water is absorbed, and rice is tender. Add extra water if necessary. Total cooking time should be about 35 minutes. Stir in arugula, cream, and sweet potatoes, and heat through. Sprinkle with chives and cheese. Per serving: 9 1/2 points, calories 492.3, protein 10.1 G, fat 5.9 G, saturated fat 2.5 'G, carbohydrate 91.6 G, fiber 4.6 G, cholesterol 10.3 MG, iron 1.2 MG, sodium 433.4 MG, calcium 135.7.
Yield: 4 servings
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