Thursday, 2 April 2015

Chicken, Brie, Spinach and Sweet Potato Risotto

We all have a recipe or two that has evolved over time, adapted from the original 
and is often requested by friends and family.
This risotto barely resembles the recipe I originally used but is a family and friends favourite. 
I have made it for friends in Shanghai, our little village in England, here in Frankfurt and I 
will be sure to whip up a batch or two for friends back home in Perth when we visit in July. 
Over the years I have added Pumpkin, then when I found it nearly impossible to buy Pumpkin 
out of season in Germany I substituted Sweet Potato which worked great.
After many requests by friends for the recipe, here it is for you all to enjoy.

Chicken, Brie,Spinach and Sweet Potato Risotto

You will need:

  • 2 Tablespoons Olive Oil
  • 1 Onion, finely diced
  • 4 cloves of garlic, minced
  • 1 Cup Arborio Rice
  • 3 Chicken Breasts
  • 1 Teaspoon Paprika
  • 1 Litre Chicken Stock, home made or made from stock cubes, hot
  • 150g Baby Spinach fresh or frozen
  • 3 Sweet Potatoes or 1 Butternut Pumpkin or a combination of both, cubed
  • 125 Brie Cheese, chopped

You need to:

  • Place Whole chicken breasts in a glass baking dish, pour over 200ml of the chicken stock, sprinkle with Paprika and place in 180C oven for 20 minutes until  cooked through.
  • Put the Sweet Potato/Pumpkin in a glass dish, add a little water, put lid on and microwave on high until soft and cooked though, about 8 minutes. If using frozen spinach add in after 6 minutes.
  • Heat the oil in a large pan, add onion and cook until the onion softens and is translucent.     Add the garlic and stir through, then add the rice and stir until it is coated with the oil.
  • Gradually add the stock to the rice, one cup at a time, stirring until it is all absorbed. Repeat until all the stock has been used. This should take about 20 minutes or until rice is tender. If more liquid is required you can used the liquid from the Sweet Potato or the stock from the poached chicken.

  • When rice is cooked through, cut the chicken in to bite sized pieces and add to the risotto. If using fresh spinach stir through until wilted, then add Sweet Potato/Pumpkin.
  • Add the brie, saving a little for garnish and stir through.
  • Serve, topping with a little brie and a sprinkling of chilli flakes if you like!

Enjoy with a glass of chilled, dry Riesling or your favourite white wine, a bit of crusty bread and the company of good family and friends.

Quite nice with a few cashew or walnuts stirred through at the end too.


  1. That looks really good. I sent it to my daughter because she makes risotto all the time.

    1. Thanks Marcia, it is tasty and everyone has loved it, hope your daughter does too :)