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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

Method

  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!

NOTES:

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