Roasted Sweet Potato, Chicken & Mushroom Risotto

• 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.