Oven Baked Sweet Potato & Chicken Risotto

Amanda in Adelaide's Note:

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.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 2 cups arborio rice
• 700 g diced sweet potatoes
• 5 cups chicken stock
• 2 tablespoons butter
• 2 cups diced cooked chicken
• ½ 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.

Reviews

[Picholine]

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.

[Chef #553939]

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.

[**Jubes**]

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