PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 830 Kcal
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- 350 g (11 ¼ oz) sweet potato, peeled and chopped
- 4-4½ cups (32-36 fl oz) chicken stock
- 1 cup (8 fl oz) dry white wine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 leeks, chopped
- 2 chicken breast fillets, chopped
- 2 cups arborio rice
- 1/3 cup shaved or grated parmesan cheese
- 2 tablespoons butter
- Cracked black pepper
1 Place sweet potato in a greased baking dish and bake at 180°C (350°F) for 25 minutes or until crisp. Place stock and wine in a saucepan and heat to a slow simmer.
2 Place oil and butter in a heavy-based saucepan over medium heat. Add leek and cook until soft and golden. Add chicken to pan and cook for 4 minutes or until browned.
3 Remove chicken mixture from pan using a slotted spoon and set aside.
4 Add rice to pan and cook in pan juices until rice is translucent. Add stock a cup at a time to rice and stir continuously.
5 Just before risotto is cooked, add chicken mixture and parmesan and stir well. Mash half the sweet potato with butter and add it to risotto.
6 To serve, place risotto on a serving plate and top with remaining roasted sweet potato. Add cracked black pepper.
Calories: 830 Kcal
Cholesterol: 87.8 mg
Sodium: 810.8 mg
Carbs: 125.6 g
Protein: 39.2 g