Oven Baked Sweet Potato & Chicken Risotto Recipe #217599
I adapted this from a recipe I found in a Marie Claire cookbook. It is dead simple, but does need a little careful watching towards the end to prevent it from getting too dry.
45 min | 10 min prep
SERVES 4 -6
- 2 cups arborio rice
- 700 g diced sweet potatoes
- 5 cups chicken stock
- 2 tablespoons butter
- 2 cups diced cooked chicken
- 1/2 cup grated parmesan cheese
- 2 teaspoons chopped fresh thyme
- salt and pepper
- Preheat oven 190°C.
- Put rice, sweet potato, stock and butter in oven proof dish. Seal with foil or place on a well fitting lid.
- Cook for 30 minutes, then check and stir. Cook further 5 minutes.
- Remove, add chicken, cheese, thyme, salt and pepper and stir until creamy.
- Serve immediately.
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5 stars