Oven Baked Sweet Potato & Chicken Risotto |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven 190°C.
2. Put rice, sweet potato, stock and butter in oven proof dish. Seal with foil or place on a well fitting lid.
3. Cook for 30 minutes, then check and stir. Cook further 5 minutes.
4. Remove, add chicken, cheese, thyme, salt and pepper and stir until creamy.
5. Serve immediately.
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