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Risotto with chicken, red onion & sweet potato
Risotto with chicken, red onion & sweet potato
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 36.40 gm olive oil
  • 3 single chicken breast fillets, trimmed, cut into 2cm pieces
  • 1 large red onion, cut into thin wedges
  • 300g orange sweet potato (kumara), cut into 1.5cm cubes
  • 1.25L (5 cups) chicken style liquid stock
  • 40g (2 tbsp) butter
  • 400g arborio rice
  • 2 garlic cloves, crushed
  • 40g (1/2 cup) finely grated Parmesan
  • 62.50 ml chopped fresh continental parsley
  • Salt & ground black pepper, to taste
Instructions:
  • In a large saucepan over medium heat, sizzle the olive oil and cook the chicken, onion, and sweet potato in two batches, turning occasionally, for 5-10 minutes until beautifully browned and cooked through. Set aside and keep warm.
  • In a separate saucepan, heat the chicken stock until it comes to a gentle simmer.
  • In a large saucepan over medium heat, mix the butter, rice, and garlic until the rice is thoroughly coated with butter and appears glossy, about 1-2 minutes.
  • Pour a ladleful (around 1/2 cup) of the hot stock into the rice and stir over medium heat until absorbed. Keep adding stock gradually, stirring constantly until each addition is absorbed. Begin tasting after 18 minutes; the risotto should be ready in about 20-25 minutes. Cook until the rice is al dente and the risotto is creamy.
  • Take off the heat and mix in the Parmesan and half of the parsley. Season with salt and pepper, then delicately combine with the chicken, onion, and sweet potato.
  • Garnish with the remaining parsley and serve promptly.

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