Roast Sweet Potato, Chicken & Mushroom Risotto

• While the sweet potato is roasting, finely chop 
brown onion.
• Finely chop garlic.
• Pick thyme leaves. 
• Slice lemon into wedges.
• 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 remaining, roughly 
chop silverbeet.
• Return frying pan to medium-high heat with a 
drizzle of olive oil and 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 with salt and pepper. 

• Remove risotto from the oven. Add a splash of 
water to loosen the risotto.
• Gently stir in cooked veggies, roasted sweet potato 
and a good squeeze of lemon juice. 
• Season to taste.