Chicken, Kumara and Spinach Risotto

    50 minutes

    This delicious risotto is versatile enough to suit the whole family! The chicken is cooked separate and served sliced on top so it can be easily omitted to suit vegetarians. The chicken stock can also be replaced with vegetable stock. Stirring your risotto often helps to make it creamy.

    2 people made this

    Serves: 4 

    • 3 cups (750ml) chicken stock
    • 2 1/2 cups (625ml) water
    • 2 tablespoons olive oil
    • 20g butter
    • 1 small brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 2 cups arborio rice
    • 500g kumara (sweet potato), cut into 1cm pieces
    • 500g chicken breast fillets
    • 125g baby spinach leaves
    • 1/2 cup (40g) finely grated Parmesan cheese

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring the stock and water to the boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered, until required.
    2. Heat half the oil and butter in a large, heavy-based saucepan, over medium heat. Add the onion and garlic and cook, stirring, for 2 minutes or until tender. Add the rice and cook, stirring, for 1 minute. Reduce heat to low. Add 1 ladle of the stock mixture and cook, stirring often, until all the liquid has been absorbed. Repeat with remaining stock (this should take about 25 minutes).
    3. Meanwhile, heat the remaining oil and butter in a large frying pan over high heat. Cook kumara, stirring, for 3-4 minutes or until golden. Transfer to a plate.
    4. Add the chicken to the frying pan and cook for 4-5 minutes each side or until cooked through. Thinly slice chicken and cover to keep warm.
    5. Add the kumara to the risotto with the last ladle of stock. Once all the liquid has absorbed, stir in the spinach and half the Parmesan. Cook for 1 minute or until spinach wilts. Serve risotto topped with the sliced chicken and sprinkled with the remaining Parmesan.

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