Risotto with chicken, red onion & sweet potato
Savor the rich flavors of our Risotto with Chicken, Red Onion & Sweet Potato recipe. Made with tender chicken breasts, sweet potatoes, white rice, and a creamy chicken gravy, this dish is finished with grated parmesan and fresh parsley for a delicious meal that's sure to impress. Perfect for cozy dinners, it's an easy and hearty comfort food that will satisfy your taste buds.
- 07 Apr 2024
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Risotto with chicken, red onion, and sweet potato is a delightful dish that combines the creamy texture of risotto with the savory taste of chicken and the natural sweetness of sweet potatoes. Perfect for a comforting meal, this recipe is both flavorful and nutritious.
Ingredients:
Instructions:
- Finely chop the onion.
- Peel and dice the sweet potatoes.
- Mince the garlic.
- Chop the parsley.
- Grate the Parmesan cheese.
- Heat the chicken gravy and keep it warm in a separate pot.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper.
- Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink inside.
- Remove the chicken from the skillet and let it rest. Once cooled, cut it into bite-sized pieces or shred it.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and cook for about 3-4 minutes until it becomes translucent.
- Add the diced sweet potatoes, and continue to cook for another 5 minutes, stirring occasionally, until they start to soften.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Reduce the heat to medium.
- Add the 2 tablespoons of butter to the skillet.
- Once melted, add the Arborio rice and stir well to coat the rice in the butter. Cook for 2-3 minutes until the rice turns slightly translucent around the edges.
- Begin adding the warmed chicken gravy, one ladle at a time, to the rice mixture.
- Stir continuously and allow the rice to absorb most of the liquid before adding the next ladle.
- Continue this process, adding gravy and stirring, until the rice is creamy and tender. This typically takes around 18-20 minutes.
- Stir in the cooked chicken pieces into the risotto, ensuring it is evenly distributed.
- Add the grated Parmesan cheese, mixing well to combine.
- Season the risotto with salt and pepper to taste.
- Remove from heat and stir in the chopped fresh parsley.
- Serve the risotto warm, garnished with a little extra grated Parmesan and parsley if desired.
Tips:
- Use warm chicken gravy when adding it to the rice; this helps maintain a consistent cooking temperature and ensures even cooking.
- Stir the risotto frequently to develop the creamy texture that risotto is famous for.
- Cut the sweet potato and chicken into consistent, bite-sized pieces to ensure even cooking.
- Grate the parmesan cheese fresh to enhance the flavor and meltability.
- Add the butter at the end to give the risotto a rich, glossy finish.
- Use fresh parsley as a garnish to add a touch of color and a fresh, herby flavor.
This Risotto with chicken, red onion, and sweet potato is a delightful combination of creamy, savory, and sweet flavors that will impress your family and friends. The key to a perfect risotto is patience and consistent stirring, ensuring each grain of rice absorbs the delicious chicken gravy, resulting in a velvety texture. Enjoy this comforting dish as a main course any day of the week.
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 840kcal | 34% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 120g | 35% |
| Fiber 4.87g | 13% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 29% |
| Saturated 8g | 27% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 640ug | 71% |
| Choline 130mg | 23% |
| Vitamin B1 0.91mg | 76% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 18mg | 108% |
| Vitamin B6 1.43mg | 84% |
| Vitamin B9 300ug | 76% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 10mg | 11% |
| Vitamin E 1.27mg | 8% |
| Vitamin K 63ug | 54% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.48mg | 0% |
| Iron, Fe 6mg | 59% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 980mg | 29% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 1060mg | 70% |
| Zinc, Zn 3.02mg | 27% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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