Oven Baked Sweet Potato & Chicken Risotto - cooking recipe

Ingredients

2 cups arborio rice
700 g diced sweet potatoes
5 cups chicken stock
2 tablespoons butter
2 cups diced cooked chicken
1/2 cup grated parmesan cheese
2 teaspoons chopped fresh thyme
salt and pepper

Preparation

Preheat oven 190\u00b0C.
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.