Roasted Sweet Potato, Chicken & Mushroom Risotto
with Silverbeet & Parmesan Cheese
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
2
Garlic
330 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Sliced Mushrooms
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1
Silverbeet
1 sachet
Thyme
2
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
• While the sweet potato is roasting, finely chop brown onion. • Finely chop garlic. • Pick thyme leaves. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5 minutes. Add garlic, thyme and garlic & herb seasoning, cook until fragrant, 1 minute. • Add arborio rice and stir to coat. Add the water and vegetable stock pot and bring to the boil. • Remove from the heat and transfer the risotto to a baking dish. Cover tightly with foil and bake in the oven until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto has 15 minutes cook time left, roughly chop silverbeet. • Return frying pan to high heat with a drizzle of olive oil and half the butter. • Add sliced mushrooms and cook, stirring, until well browned, 5-6 minutes. • Add silverbeet and cook until wilted, 1-2 minutes. Season to taste.
• Remove risotto from the oven. Add a splash of water to loosen the risotto. • Gently stir in roasted sweet potato, mushrooms and silverbeet. Season to taste.
• Divide the roasted sweet potato, chicken and mushroom risotto between bowls. • Sprinkled with flaked almonds and Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Many enjoyed the combination of ingredients, though several found the overall flavour quite mild and the rice underseasoned. Adding extra stock, a splash of cream, goats cheese, or truffle oil helped boost richness and depth.
- Ease of prep: Most found the recipe straightforward, though the oven-baked risotto method divided opinion — some preferred finishing it on the cooktop for better texture and control.
- Suggestions: Some found the sweet potato too sweet or out of place, with pumpkin, potato, or squash suggested as alternatives. A few also recommended swapping silverbeet for baby spinach or frozen peas, and replacing flaked almonds with pine nuts or extra Parmesan stirred through.
- Leftovers: This dish reheats well and several customers enjoyed it for work lunches over the following days.
- Portions: Serving sizes were generally well received, with many describing the meal as hearty and generous.
