chicken and chives risotto
| 1 large | onion, chopped finely |
| 2 cloves | garlic, minced |
| 1 large | sweet potato |
| bunch of chives | |
| 350 g | risotto/arborio rice |
| 900 ml | chicken or vegetable stock |
| as much leftover chicken as you want – if you’re not making this from leftovers, just use two chicken breasts |
| 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 |
| whilst they’re cooking, soften your onion and garlic on a medium heat until the garlic is golden |
| chuck in the chicken leftovers |
| throw in the rice, stir it once to get the juice of the onions and garlic on it, then add the stock |
| 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 |
| 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 |
| chop the chives and stir them through |
| serve with extra chives and some parmesan |