syn-free sweet potato, chive and chicken risnotto

Updated at: Thu, 17 Aug 2023 06:05:15 GMT

Step 1

cube your sweet potato into 1cm cubes (I mean, no need to bust out a ruler, just approximate size), squirt with some spray oil, bit of salt, bit of pepper and put in the oven on a low heat (around 160 degrees) for thirty minutes or so, until they soften and go a bit sticky

Step 2

whilst they’re cooking, soften your onion and garlic on a medium heat until the garlic is golden

Step 3

chuck in the chicken leftovers

Step 4

throw in the rice, stir it once to get the juice of the onions and garlic on it, then add the stock

Step 5

put the lid on your pan and leave alone on a medium heat for around 18 minutes – check every minute or so towards the end to make sure it hasn’t boiled dry

Step 6

get the sweet potato cubes out of the oven and tip the into the rice – don’t worry if they stick a bit to the roasting tray, that’s good, just scrape them off and add to the mix – it’s nice to have extra textures

Step 7

chop the chives and stir them through

Step 8

serve with extra chives and some parmesan from your HEA.

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Delicious

Easy

Makes leftovers

One-dish