Creamy Chicken Risotto with Crispy Sweet Potato

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Makes 6 serves

  • 250g Arborio rice
  • 800ml chicken stock
  • 2-3 teaspoons crushed garlic
  • half a brown onion, finely chopped
  • 1 tablespoon butter
  • 2 chicken breasts, cubed
  • 200-250ml single cream
  • 1 cup frozen peas
  • Parmesan cheese
  • 1 small sweet potato
  • vegetable oil for deep frying
  • salt, pepper & dry mixed herbs


  1. Put chicken stock on to heat up.
  2. In separate pot on medium heat, add some oil, 1 teaspoon of garlic and the chopped onion and lightly sweat.
  3. Add the rice to the pot with a tablespoon of butter and a pinch of pepper and dried herbs. Stir constantly until rice grains are very slightly transparent.
  4. Add the hot stock to the rice a little at a time, stirring constantly. Allow the liquid to be almost fully absorbed before adding more stock. Continue until all the stock is used.
  5. Once the last of the stock is added, remove from heat and allow rice to absorb the remaining liquid.
  6. In a hot pan, add oil and seal the cubed chicken. Add 1-2 teaspoons garlic and cook for 1 minute while stirring.
  7. Add the cream to the pan and allow to reduce. Once cream has thickened, add the rice. Stir together and add the frozen peas and sprinkling of parmesan. Season to taste.
  8. For garnish, peel sweet potato and use peeler to shave off thin pieces of potato.
  9. Put half an inch of oil into a deep pot and heat on high heat. Once oil is hot, add potato shavings – don’t overload the pot. Do it in batches.
  10. When the potato shavings have darkened and are no longer bubbling, carefully remove from oil and rest on paper towel to remove excess oil. Season with salt.
  11. If needed, gently reheat risotto and serve in a bowl topped with the crispy sweet potato shavings.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.