Quick + Easy Recipes
Chicken and Sweet Potato Risotto
Soft and delicious easy risotto, a hearty meal.
Makes 4-6 portions
2.5 ml (½ tsp) butter
65 ml (¼ cup) risotto
375 ml (1½ cup) vegetable stock, warmed
1 chicken breast, steamed and shredded
1 x 110 ml pouch Squish Pear + Sweet Potato100% Fruit and Vegetable Puree
Melt the butter in a small saucepan.
Add the risotto and stir to toss all the grains in the butter.
Add 65 ml (¼ cup) of stock and stir gently until the measure of liquid added is absorbed by the rice.
Continue cooking, adding one measure of stock at a time when necessary until the rice is tender.
Stir in the shredded chicken and the Squish Pear + Sweet Potato
Remove from the heat.
Freeze any uneaten risotto in portion sizes for easy to reheat meals straight from the freezer.