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Sweet Potato Risotto
2 sweet potatoes, peeled and cubed
1 tsp. olive oil
1 Tbsp. onion, chopped
1 ½ cups organic low-sodium chicken stock
1 ½ cups water
¼ cup pancetta, diced
¾ cup Arborio Rice
In pan sauté onion in olive oil until soft. Add sweet potato and pancetta and continue until sweet potato beings to brown. Add the rest of the ingredients and simmer covered for 25 minutes.
Separate and add food into food processor. Begin to blend adding liquid little by little until the correct consistency is met.
