This risotto is full of yummy goodness. The roasted sweet potato makes this dish some comforting.
1 small Sweet Potato, diced into cubes
2 tbs Olive oil, plus extra to serve
1 teaspoon Garlic, minced
220g Pearl couscous
125ml White wine
1/4 cup Tomato Soup
2 Chicken Stock Cubes
1/2 tsp Dried Thyme
500g chicken breast fillets, chopped
60g Parmesan, grated
Preheat oven to 210'c. Line a baking tray with baking paper. Place the sweet potato on prepared tray and drizzle over 1 tbs oil. Bake for 25 minutes or until golden and tender.
Heat 1 tbs of the oil in a saucepan over medium-high heat. Add the garlic. Cook for 1 minute or until aromatic. Add the couscous and stir for 1 minute or until lightly toasted. Add the wine. Cook for 2-3 minutes or until wine evaporates. Stir in tomato soup, stock cubes, water and half of the dried thyme. Reduce heat to medium-low. Cover and cook, stirring often, for 15 minutes or until liquid is absorbed.
Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the chicken and cook, turning, for 5 minutes or until cooked through.
Add the chicken, sweet potato, remaining thyme and half of the parmesan to the couscous mixture. Serve with the remaining parmesan and drizzle with extra oil.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.