Oven Baked Sweet Potato & Chicken Risotto

By Amanda in Adelaide on March 20, 2007

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Ingredients

    1. 2 cups arborio rice
    2. 700 g diced sweet potatoes
    3. 5 cups chicken stock
    4. 2 tablespoons butter
    5. 2 cups diced cooked chicken
    6. 1/2 cup grated parmesan cheese
    7. 2 teaspoons chopped fresh thyme
    8. 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.
 
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