Roasted Chicken & Sweet Potato Risotto

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!

Shopping List
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.  

Wow! This risotto is fancy enough to entertain with but easy enough to serve on a random Tuesday night.  Your family will love it!
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  • Narci January 26, 2016 at 12:29 pm

    Yum!! Looks delicious!! And 30 minutes–perfect for a weeknight!!

  • Tara Smith January 26, 2016 at 1:46 pm

    This looks so good!!!

  • meigancam01 January 26, 2016 at 4:02 pm

    These flavors look amazing together! Cannot wait to try this!

  • Tiffany January 26, 2016 at 10:03 pm

    Do you have to use Arborio rice for risotto, or will any rice work?

    • Mix and Match Mama January 27, 2016 at 10:51 am

      For risotto, you need to use Arborio rice. This particular rice gets creamy as it cooks.

  • Seth and Kristen February 2, 2016 at 10:22 pm

    I'm not sure why, but I was really skeptical about this meal. You've never let me down though, so I thought I would at least give it a try. It was delicious!! Both my husband and my 18 month old loved it too. 🙂

  • Kristen October 17, 2016 at 6:58 pm

    One of my very favorite dinners! And everyone I’ve served it to has enjoyed it as well. Thank you!