Sweet Potato Walnut Risotto

• 2 bags Success Brown Rice
• 32 oz. chicken broth (reserve 1/2 Cup)
• 2 Tbsp. butter
• 1 cup onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup Riesling wine OR chicken broth
• 1/2 cup mascarpone cheese
• 1/2 lb. frozen sweet potatoes, diced
• 1 Tbsp. fresh sage, chopped
• 1/4 cup walnuts, toasted
• 1 tsp. fresh grated orange zest Safeway 1 lb For $0.79 thru 02/09
• 1-1/2 salt and ground black pepper, to taste
• 1/4 cup Parmesan cheese, shredded

1. Prepare rice according to package directions, substituting chicken stock for water.
2. In a large skillet, over medium heat, melt butter.
3. Add onions; saute 5 minutes.
4. Add wine or chicken stock and cook for 5 more minutes.
5. Add rice, reserved 1/2 cup chicken stock and mascarpone cheese.
6. Stir until creamy.
7. Gently fold in sweet potatoes, sage, walnuts and orange peel.
8. Season with salt and pepper and top with Parmesan cheese.

brown rice, chicken broth, butter, onion, riesling wine, mascarpone cheese, frozen sweet potatoes, fresh sage, walnuts, salt, parmesan cheese

Taken from www.kraftrecipes.com/recipes/sweet-potato-walnut-risotto-183275.aspx (may not work)