Clean Eating Sweet Potato Risotto (3/4 recipe for 4)

3 cups cubed sweet potato
3/4 onion, chopped
2 cloves garlic, chopped
1.5 tbs olive oil
3 cups chicken broth (2 together, 1 for end)
1 1/8 cup arborio rice
1/4 tsp sage
1/4 tsp sea salt
1/4 cup Parmesan cheese

In a large sauce pan, heat oil over medium heat. Saute onion and garlic, stirring for 2-3 minutes. Add rice. Cook, stirring, for another 2-3 minutes. Stir in 3 cups of the chicken broth, the vinegar and seasonings. Bring to a boil, then cover and reduce heat to medium-low. cook for 5 minutes. Stir in sweet potato and simmer for 15-18 minutes, or until sweet potato and rice are tender but still slightly firm. Stir in the remaining cup of chicken broth. The rice should be moist and creamy. Serve immediately.

If rice becomes dry after standing, add a little more broth.


Serving Size: makes 4-1 cup servings