Chicken Sweet Potato Risotto Recipes

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OVEN BAKED SWEET POTATO & CHICKEN RISOTTO



Oven Baked Sweet Potato & Chicken Risotto image

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.

Provided by Amanda in Adelaide

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 838.6, Fat 18.2, SaturatedFat 8.2, Cholesterol 87.8, Sodium 810.8, Carbohydrate 125.6, Fiber 8.1, Sugar 12.2, Protein 39.2

SWEET POTATO RISOTTO



Sweet Potato Risotto image

This creamy and tender rice dish is the perfect fit for an easy family supper.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 38m

Yield 4

Number Of Ingredients 9

2 tablespoons dry white wine or water
1/3 cup chopped onion
1 garlic clove, finely chopped
1 cup uncooked Arborio or other short-grain rice
1/2 cup mashed cooked sweet potato
3 3/4 cups Progresso™ chicken broth (from 32-oz carton), warmed
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/8 teaspoon ground nutmeg

Steps:

  • Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
  • Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
  • Stir in remaining ingredients.

Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg

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