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Sweet Potato and Chicken Risotto Recipe

A delicious creamy risotto recipe prepared with sweet potatoes and chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chicken, Main Course
Calories 830 kcal

Ingredients
  

  • 11 oz sweet potato 350 g, peeled and chopped
  • 4 cups chicken stock 32-36 fl oz
  • 1 cup white wine 8 fl oz, dry
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 leeks chopped
  • 2 chicken breast fillets chopped
  • 2 cups arborio rice
  • 1/3 cup parmesan cheese shaved or grated
  • 2 tablespoons butter
  • black pepper a pinch

Instructions
 

  • Place sweet potatoes 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.
  • 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.
  • Remove chicken mixture from pan using a slotted spoon and set aside.
  • 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.
  • 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.
  • To serve, place risotto on a serving plate and top with remaining roasted sweet potato.
  • Add black pepper.
Keyword Chicken recipes, Rice recipes, Risotto