I havent made risotto for ages, thought i would make it with some delicious roasted sweet potatos!

Chicken, Sweet Potato & Peas Risotto (Serve 4-6, adapted from recipe book  In the Kitchen)

  • 1 large sweet potato, peeled, cut in cubes
  • olive oil
  • 350g chicken breast, sliced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 500g (2 ½ Cup) Arborio rice
  • 250ml (1 cup) white wine
  • 1-1½ Litres hot chicken stock (salt reduced)
  • 150g peas
  • 1 cup grated parmesan
  • salt & pepper
  • 90g butter, diced


  1. Preheat oven to 180C. Toss the sweet potato with oil, salt and pepper. Roast in oven for 25-30mins or until sweet potato is tender and golden. Set aside.
  2. Heat a large saucepan over a medium heat. Add oil and chicken to cook for 5-6 minute, until chicken is completely cooked through. Remove from heat and set aside.
  3. Add oil, onion and garlic to cook for 3-4min, until fragrant and soft. Add rice and stir to coat with oil and then cook briefly. Add wine and stir until it is absorbed.
  4. begin adding the hot stock – just enough to cover the rice at first, then a ladleful at a time as the stock is absorbed. Stir well with each addition of stock. Continue cooking for 15-20 mins, until the rice is just done but each grain is still slightly firm in the center. Add chicken, sweet potato and peas for the last 5 mins of cooking.
  5. Remove from heat. Add in parmesan and butter and stir until the risotto is creamy and cheese has melted. Check seasoning and serve!


  1. Original recipe uses pancetta instead of chicken. You can also substitute with becon or prosciutto!