SWEET POTATO RISOTTO

It is very tasty. We ate it befor remembering to take a picture.  Next time I promise first will take the picture....

Makes 4 servings. Can be served as a first course, main dish, or side dish whit grille meats or fish.

2 tbsp olive oil
1 onion chopped
2 cloves garlic, minced
1 1/2 cups short-grain Italian rice, such as Arborio (I used what I had at home)
4 cups low-sodium chicken broth, divided
1 tbsp white vinegar
1 tsp dried sage
1/2 tsp sea salt
1/2 tsp dried thyme
1/4 tsp ground black pepper
4 cups large, bite-size pieces peeled sweet potato
1/4 cup minced fresh parsley (optional)

In a large saucepan, heat oil over medium heat. Saute onion and garlic, stirring, for 2 to 3 minutes. Add rice. Cook, stirring, for another 2 to 3 minutes. Stir in 3 cups of the chicken broth, the vinegar and seasonings. Bring to a boil. Cover and reduce heat to medium-low. Cook for 5 minutes. Stir in sweet potato. Simmer for 15 to 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, topped with parsley if desired. (If rice becomes dry after standing, add a little more chicken broth.)

Per serving: 170 calories; 5 g protein; 2 g fat; 31 g carbohydrates
Source: The Eat-Clean Diet: Fast Fat Loss that Lasts Forever by Tosca Reno