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    You are in: Home / Recipes / Oven Baked Sweet Potato & Chicken Risotto Recipe
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    Oven Baked Sweet Potato & Chicken Risotto

    Average Rating:

    3 Total Reviews

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    • on February 05, 2008

      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.

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    • on August 28, 2007

      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.

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    • on July 26, 2007

      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

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    Nutritional Facts for Oven Baked Sweet Potato & Chicken Risotto

    Serving Size: 1 (443 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 838.5
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 8.2 g
    Cholesterol 87.7 mg
    Sodium 810.8 mg
    Total Carbohydrate 125.5 g
    Dietary Fiber 8.1 g
    Sugars 12.1 g
    Protein 39.2 g

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