Chicken Risotto With Sweet Potato
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
2
- 1 Vegeta Chicken Stock Cube
- 200grams chicken fillet
- 500milliliter water, hot
- 1tablespoons olive oil
- 1 small onion
- 150grams sweet potato
- 200grams arborio rice , rinsed
- 100milliliter white wine
- 1 pinch black grounded pepper
- 1/2teaspoons rosemary
- 40grams parmesan
Nutrition per serving
3100kJ / 745Cal
3100 Kilojoules or 745 Calories
36% of daily energy intake*
Protein
16.2grams
Fat
19.2grams
Carbs
98.0grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Cut chicken fillet into cubes. Prepare chicken stock by dissolving 1 Vegeta Chicken Stock Cube in 500ml of hot water.
Step 2 of 6
Heat butter & olive oil in a pan, chicken & cook through until golden brown. Remove from pan.
Step 3 of 6
Add finely chopped onion to remaining oil & cook until clear.
Step 4 of 6
Dice sweet potato, rinsed riced to pan & cook briefly
Step 5 of 6
Add wine until evaporated then return chicken to pan, sprinkle with black pepper & rosemary.
Step 6 of 6
Continue to simmer over low heat. Gradually adding in stock until absorbed. When rice is done, stir in parmesan.
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