Oven Baked Sweet Potato & Chicken Risotto
Find out how Baked Chicken and Sweet Potato Hash can transform your dinner routine with its delightful flavors and endless possibilities; it's time to get cooking!
Total time
45 min
Servings
1
Calories
838.6
Category
Dinner & Mains
This Oven Baked Sweet Potato & Chicken Risotto is a comforting one-dish meal that combines creamy Arborio rice with sweet potatoes, tender chicken, and Parmesan cheese. Infused with fresh thyme and baked to perfection, it’s a low-cholesterol, healthy dinner option that comes together in under an hour.
Ingredients
Makes 1 serving
- 2 arborio rice
- 700 sweet potatoes
- 5 butter
- 2 parmesan cheese
- 2 fresh thyme
Method
Preheat oven 190°C.
Put rice, sweet potato, stock and butter in oven proof dish. Seal with foil or place on a well fitting lid.
Cook for 30 minutes, then check and stir. Cook further 5 minutes.
Remove, add chicken, cheese, thyme, salt and pepper and stir until creamy.
Serve immediately.
Cook's notes
- For best results, use a heavy-bottomed ovenproof dish with a tight-fitting lid to trap steam and ensure even cooking.
- Cut sweet potatoes into uniform 1-inch cubes to ensure they cook through in the same time as the rice.
- Stir the risotto gently after 30 minutes to check consistency; add a splash of warm stock if it looks dry before the final 5 minutes.
Easy swaps
- Instead of Arborio rice, use Carnaroli or Vialone Nano rice
- Instead of Butter, use Olive oil or dairy-free margarine
- Instead of Parmesan cheese, use Vegan Parmesan or nutritional yeast
- Instead of Fresh thyme, use 1 teaspoon dried thyme or rosemary
Frequently asked
Can I use brown rice instead of Arborio?
Yes, but you’ll need to increase the cooking time by 15–20 minutes and add extra stock as brown rice absorbs more liquid.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free stock and Parmesan. All other ingredients are naturally gluten-free.
Can I make this vegetarian?
Absolutely—omit the chicken and add 1 can of drained chickpeas or 200g of mushrooms for a hearty vegetarian version.
Why is my risotto too dry after baking?
Check your oven temperature with an oven thermometer; it may run hot. Also ensure the dish is sealed tightly with foil or a lid to retain moisture.
What can I serve with this risotto?
A simple green salad with lemon vinaigrette or steamed green beans pairs perfectly to balance the richness.
