- 3 tbsp olive oil
- 1 leek (finely chopped)
- 1 tsp paprika
- 2 clove garlic (crushed)
- 2 cups Arborio rice
- 4 cups hot chicken stock
- 1 cup white wine
- 200 gm thinly sliced mushrooms
- 1/2 cup cream
- 1/2 cup grated parmesan cheese
- 3 medium chicken breasts (shin off)
- Olive oil for chicken
- Fresh herbs and extra parmesan cheese for garnish
- 1 sweet potato (oven roasted)
- 1/2 cup toasted pine nuts
Preheat oven to 200 degree celcius.
Heat oil in large oven proof dish on stove and saute leek and garlic until soft. Add paprika and rice and stir well until well coated with oil mixture. Add stock, white wine and sliced mushrooms and again, stir until well combined. Cover dish tightly with foil and cover with a lid.
Bake in oven for 15 minutes, stir in cream and cook uncovered for further 5 minutes or until rice is tender. Stir in grated parmesan cheese.
Preheat baking dish and roast bite sized sweet potato cubes in oven with risotto for 20 minutes until cooked.
Slice chicken into small pieces and fry in pan until cooked while the risotto and sweet potato are cooking and set aside.
Plate the risotto, add cooked chicken, sweet potato, roasted pine nuts and garnish with additional parmesan cheese and fresh herbs.