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Sunday, March 1, 2009

Sweet Potato and Spinach Chicken Risotto

We had this earlier in the week. I originally found this recipe when I was looking for a dish that used both chicken and sweet potato and it has easily become one of my favorites.


2c. aborrio rice (risotto rice)

5c. chicken broth

2T. butter

2c. diced sweet potato (about 2 medium)

2c. chopped chicken
(I like to put my chicken in the crockpot in the morning when I am cooking this. It saves time at dinner, shreds easily and I can use the stock in the recipe)

1c. chopped fresh spinach

1/4t. salt

1/4t. thyme

1/2c. cheese

Preheat oven to 375 degrees. Add butter, rice, sweet potatoes, and chicken stock to casserole dish. Cover with foil and bake for 30 minutes.
After 30 minutes, remove from oven. Stir until creamy and add the chicken, spinach and seasonings. Top with grated cheese. Return to oven for 5 minutes.

1 comment:

  1. This looks so good, I'm just going to have to try it. Thanks for stopping by my blog.



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