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Chicken and Sweet Potato Risotto

Time: 1 hour Serves: 4

-2 small sweet potatoes, peeled and diced into ½ in pieces

-1 chicken breast, diced into 1/2 in pieces

-1/3 cup of flour

-1/2 onion, diced

-4 garlic cloves, minced

-1/2 cup white wine

-1 cup of Arborio rice

-3 cups of chicken stock

-1 cup of parmesan

-3 tbls olive oil

-3 tbls unsalted butter

-salt & pepper

-1 tbls fresh parsley, finely chopped


-Preheat the oven to 375 degrees.

-Toss the diced sweet potato with 1 tbls of olive oil and a sprinkling of salt and pepper. Roast at 375 until soft on the inside with some crisp, caramelized edges. About 12-15 minutes.


-In a medium saucepot, over medium-low, warm the chicken stock.

-Heat 2 remaining tbls of olive oil in a dutch oven over medium-high heat.

-Sprinkle the chicken with salt and pepper. Toss the chicken in the flour until it is lightly coated. Just dusted.

-Add the chicken to the dutch oven. Cook until it is cooked through and lightly browned on the outside. When it is done, remove the chicken from the pan and set aside.


-Turn the heat down to medium, add the onions, and cook until they are translucent and soft. 5-7 minutes.

-Add the garlic, and cook for another 2 minutes.


-Add the rice to the onions and garlic. Toast the rice until it gives off a nutty smell. About 5 minutes.


-Add the wine. Allow the rice to completely absorb the wine.

-Slowly, only a few ladles at a time, add the chicken stock. Allow the rice to absorb all of the liquid before adding more. It will take about 20-25 minutes before the rice is done. This is a labor of love, but it is worth it!


-When the rice is cooked, gently fold in the chicken and sweet potato. Cook for a few minutes to allow everything to get warm and come together.


-To finish off the risotto, add the butter and ½ cup of parmesan cheese. Mix well.

-Garnish each plate with more parmesan. Enjoy!


***Sweet potatoes and parsley are from Johnson’s Backyard Garden in Austin, Texas.