Spicy Sweet Pea Risotto With Chicken And Kale

1. 1

   Place water or stock in pot on stove to warm.

2. 2

   Heat skillet over med-high heat until hot. Add 2 tbsp evoo and swirl to coat pan. Add chicken and pinch of salt. Saute 5 min, until chicken pieces have slightly browned. Remove chicken from pan with slotted spoon and reserve on plate.

3. 3

   Add remaining 1 tbsp of evoo and 1 tbsp butter to pan. When foam from butter subsides, add onion, saute for 3 min until translucent. Add sweet potato, ginger root, salt.

4. 4

   Saute sweet potatoe for 3-5 min, until browned. Add 1/4 c stock and stir while scraping brown bits from pan. When almost all liquid is gone, add 1/4 c of stock. Continue to add liquid after previous addition has evaporated until sweet potato is almost tender. With the last addition of liquid, add the cooked chicken, stirring together.

5. 5

   Cook until sweet potato has a little bite but is not mushy, about 12 minutes. Remove from head, add kale, and mix well. Top with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.