Oven Baked Sweet Potato & Chicken Risotto

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups arborio rice
• 700 g diced sweet potatoes
• 5 cups chicken stock
• 2 tablespoons butter
• 2 cups diced cooked chicken
• 1/2 cup grated parmesan cheese
• 2 teaspoons chopped fresh thyme
• salt and pepper

Recipe

• 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.