Over the holidays, we had dinner at a restaurant with my family where I enjoyed a big bowl of risotto with roasted chicken and chunks of sweet potatoes. Be still my heart…I had to make a version when I came home.
Now…I made my version a weeknight version (a.k.a. simplified)…because I bought a rotisserie chicken from my grocery store and used that instead of roasting up my own bird. Ea-sy! I’m telling you, this looks fancy but can be on your dinner table in 30 minutes! Plus, it’s so yummy too!
This recipe serves four adults. I used a rotisserie chicken from my grocery store, but you can roast your own chicken if you like. For the sweet potatoes, I just microwaved two sweet potatoes until tender (about seven minutes), then sliced them open and pulled out the yummy insides. You can bake them up in the oven if you have more time. I was trying to get this supper on the table in no time!
2 quarts chicken stock
2 shallots, chopped (or one red onion)
1 cup Arborio rice
1 rotisserie chicken, meat removed from the bones and set aside
2 sweet potatoes, cooked and the insides scooped out and roughly chopped up
about 1 cup of frozen peas
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!
This meal should take you about 30 minutes from start to finish. Relax…risotto is a cinch!
In a large stock pot, bring chicken stock up to low simmer (not boiling, just a simmer…keep a lid on it to trap liquid inside).
In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat and add in your shallots and cook 4-5 minutes. Stir in rice for another minute.
At this point, take a ladle and add 1 cup of your hot stock to the rice. Stir constantly for a minute or so. As the liquid evaporates, the rice will become super starchy and delicious. Stir pretty often, adding stock every time the majority of the liquid evaporates. You will continue doing this for about 18 minutes. Add stock, stir, wait for it to evaporate and add more. This will cause the risotto to fluff up and look creamy (without using any cream!) A lot of recipes will tell you to stir continuously…but you don’t need to. Just stir it around every few minutes and you’ll be fine.
After the rice is tender (take a bite!), stir in your rotisserie chicken, sweet potatoes and peas. Continue cooking another 5-6 minutes (it doesn’t take long for everything to heat up in the risotto). Stir in cheese and season with salt and pepper to taste.