Oven Baked Sweet Potato & Chicken Risotto

"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."
 
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photo by Jubes photo by Jubes
photo by Jubes
Ready In:
45mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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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Tweaks

  1. 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.
     
  2. 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.
     

RECIPE SUBMITTED BY

I live in a rural area 30 minutes from the City of Adelaide. I have 3 children and spend an inordinate amount of time chasing around after them! I enjoy cooking and reading about all kinds of food (but perhaps not vegan - never really did get the hang of that), although driving the kids here and there cramps up my cooking time and motivation some days. I love cookbooks and have recently started to collect very old cookbooks, mostly from the 19th century. I love all books actually and, if I could get away with it, I would spend half the day with my nose in a book. I also adore where we live, which is in the Adelaide hills. We live on top of a hill with gorgeous views out over the vineyards and across valleys. It is nice to be so close to the vines because I also have a fondness for sauvignon blanc, a lot of which is grown here! <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG"/> <img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/527c0bbf.gif">
 
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