Chicken and Sweet Potato Risotto


Chicken and Bacon Risotto
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 cups of diced sweet potato
  • salt
  • pepper
  • 1 tsp smoked paprika
  • ½ tsp nutmeg
  • 2 tbsn olive oil
  • 400 grams diced chicken breast or thigh fillets
  • 2 tspn butter
  • Half a leek, sliced
  • 5 cloves garlic, crushed or chopped finely
  • 1½ cup arborio rice (long grain is ok if you don't have it)
  • 1 tbsn fresh chopped marjoram
  • 3½ cups chicken stock
  • ¾ cup white wine
  • ½ tsp salt
  • handful of chopped basil
  • ¼ cup grated parmesan
  • cracked pepper to taste
  1. Mix the sweet potato with oil, salt, pepper, paprika and nutmeg. Roast on a tray at 200C for 20 minutes or until cooked.
  2. Melt the butter in a heavy based saucepan on medium heat and fry the leek and garlic for one minute. Add the chicken and cook until just starting to brown.
  3. Add the rice and a little more butter or oil if needed and fry, stirring, for one minute.
  4. Add the white wine, herbs and salt and cook on low heat stirring often until the wine is almost absorbed.
  5. Continue like this, adding a cup of stock at a time until all of the stock is absorbed but the risotto is still wet. On the last cup stir in the potato and basil.
  6. When finished stir in parmesan and pepper.


Author: admin

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