Sweet potato and chicken risotto

by Anna
(Perth)

500g arborio rice
1200mls chicken stock
3 or 4 medium sweet potatoes
500g chicken breast cut into 1 cm cubes
1 medium onion diced finely
3 cloves garlic minced
salt and pepper
250mls white wine
125g parmesan cheese
1/2 cup flatleaf parsley
olive oil

Peel and dice sweet potato into 2 cm pieces, place on baking tray and drizzle with olive oil, sprinkle with salt and pepper and bake in moderate oven for approx 20 mins, or until soft but holding shape.

In a large saucepan, fry the onions and garlic until translucent. Heat stock in a separate saucepan. Add rice to onion and garlic and turn on to high heat. Fry rice for about 2 mins and make sure all the rice is coated in oil. Stir constantly so that the rice does not colour. Add wine and reduce so that most of it is absorbed. Turn heat to medium and add 200mls of stock to rice, stirring gently. Keep adding a little at a time and stir constantly and gently. It should take about 15-20 mins for the stock to be absorbed. When you think the rice is almost cooked, (firm and creamy), add the pieces of chicken stirring to move the meat through the risotto. The heat will cook the chicken as the rice finishes cooking. Once the chicken is cooked, fold in the sweet potato, add more salt and pepper if desired and fold in parsley and parmesan cheese. Serve immediately.