Few days ago, I had no idea of what to make for dinner. I was ill, so I couldn’t go outside and do some grocery shopping. I could only use whatever I had at home which was actually more of a challenge than I first thought. After investigating all the cupboards and fridge, I have come to a conclusion that the only meal I am able to make with the ingredients I’ve got and in the short time I had left before my boyfriend will come home from work, was a risotto. Turned out pretty nice so I’ve decided to share it.
SWEET POTATO AND CHICKEN RISOTTO
2 big sweet potatoes, peeled and diced
2 big chicken breasts
1 onion, chopped
4 tbsp olive oil
2 tbsp butter
2 cloves of garlic, chopped
1 tsp salt
2 cups Arborio rice
1/2 cup white wine
3 cups vegetable stock (you might need a bit more)
1/2 cup grated Parmesan cheese
chopped fresh parsley
HOW TO MAKE?
1. Wash and cut the chicken into small pieces, sprinkle with salt and pepper, add a little bit of olive oil and put aside.
2. Preheat the oven to 200 degrees.
3. Fry the chicken until soft. If you need, add a little bit more olive oil. When done, take off the frying pan and put aside.
4. In a baking dish place diced sweet potato, chopped onion, about 2tbsp olive oil, 1 tbsp butter, chopped garlic. Sprinkle generously with salt and pepper. bake for about 20 minutes, mixing it around from time to time, so it’ll bake evenly.
5. While your potato is baking in the oven, prepare a big saucepan and add remaining olive oil and butter. Heat over medium high. When butter is melted, add rice and cook it, stirring constantly to prevent it sticking to the bottom of the saucepan for about 3-4 minutes. Add wine and stir again. Reduce the heat to low and, stirring all the time, wait for the wine to evaporate. Then, start adding vegetable stock, about 1/4 cup at the time. Stir the rice while adding the stock and wait until the stock you added evaporates before adding the next 1/4 cup.
6. Remember to stir the rice all the time. If you leave it, even for a minute, it will stick to the bottom of the saucepan and burn.
7. Try the sweet potato. If it’s cooked you can add it to the rice, even if you are still not done with adding the stock. Add cooked chicken as well. Keep adding the stock and cooking the rice until it’s soft. Be careful not to overcook it. We don’t want to have a mushy rice.
8. When the rice is cooked, remove it from the heat and add Parmesan cheese and chopped fresh parsley. Stir it all together. Cover your dish with a lid and set aside for another 5-10 minutes, to give the rice time to cook a bit more and take all the flavours from other ingredients you added.
9. Serve with some chopped parsley.