3 Reviews of Oven Baked Sweet Potato & Chicken Risotto

From: Chef #553939

On Aug 28, 2007

I baked this tonight with pumpkin instead of sweet potato and a touch of cumin. It was delicious. Thanks so much for the recipe! I'll be making this one again.

From: **Jubes**

On Jul 26, 2007

This was the easiest risotto meal that I have ever made. So simple to just place everything in a baking dish and stir after 30 minutes. We really enjoyed the flavours in this dish. It did take about 15 minutes longer in the oven than stated-but all ovens cook a little differently. The rice was very creamy, in fact tasted as though some cream had been added during the cooking. I used gluten-free chicken stock and this meal was suitable for GF diet. Thanks for a great recipe. Photo also being posted

From: Picholine

On Feb 5, 2008

We liked this, but the texture didn't seem like risotto--it was too sticky. I've had much better results cooking risotto in the microwave. The sweet potato was great, but next time I'd use ham or bacon instead of chicken. I subbed 1/2 teaspoon of dried thyme for the fresh thyme.