Sweet potato and spinach risotto with chicken

    50 min

    This delicious sweet potato and spinach risotto is served with sliced chicken on top so it can be easily omitted to suit vegetarians. The chicken stock can also be replaced with vegetable stock. Stirring your risotto often can help to make it taste creamier.

    6 people made this

    Serves: 4 

    • 750ml chicken stock
    • 600ml water
    • 2 tablespoons olive oil
    • 20g butter
    • 1 small onion, finely chopped
    • 2 cloves garlic, crushed
    • 350g Arborio rice
    • 500g sweet potato, cut into 1cm pieces
    • 500g boneless chicken breasts
    • 125g baby spinach leaves
    • 40g finely grated Parmesan cheese

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring the stock and water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered, until required.
    2. Heat half the oil and butter in a large, heavy based saucepan, over medium heat. Add the onion and garlic and cook, stirring, for 2 minutes or until tender. Add the rice and cook, stirring, for 1 minute. Reduce heat to low. Add 1 ladle of the stock mixture and cook, stirring often, until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 minutes).
    3. Meanwhile, heat the remaining oil and butter in a large frying pan over high heat. Cook sweet potato, stirring, for 3-4 minutes or until it starts to turn golden brown; transfer to a plate.
    4. Add the chicken breasts to the same frying pan and cook for 4 to 5 minutes on each side, or until no longer pink inside and cooked through. Thinly slice chicken and cover to keep warm.
    5. Add the sweet potato to the risotto with the last ladle of stock. Once all the liquid has absorbed, stir in the spinach and half the Parmesan. Cook for 1 minute or until spinach wilts. Serve risotto topped with the sliced chicken and sprinkled with the remaining Parmesan.

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