Chicken Risotto with Sweet Potatoes and Red Peppers

Risotto:
1 1/2 cup arborio rice
1 tbs. olive oil
water (added slowly in increments until rice can absorb no more)
1 clove garlic crushed and diced
1 small onion minced
1/5 cup parmesan cheese

Chicken, sweet potato and red pepper sauce:
1 tbs. olive oil
8 oz red wine
4 chicken breasts, diced large cubes
2 medium sized sweet potatoes cubed (1 cup)
1 cup sliced sweet red peppers
rosemary
paprika
red pepper flakes (to taste

Lightly sautee garlic and onion in olive oil. Add the rice allowing it to absorb the flavors in the pan. Slowly add water, 1/2 cup at a time. You should constantly have an eye on the pot, when there is only a little liquid, add more, until the risotto is cooked through. As you add water add a tablespoon of parmesan cheese at a time (more towards the end), it will help create a creamy consistency.

In another pot, quickly sautee the sweet potatoes and red peppers,. Then add the spices and half of the wine and cover. When the sweet potatoes are almost fork tender, add the cubes of chicken. After lightly browning the sides, add the rest of the wine and cover again until chicken cooked through. The wine should be reduced down to a delicious sauce. If it thickens before the chicken is finished, add some water, or a little more wine.

Serve the risotto in the bowl topped with chicken, sweet potato,red pepper and wine sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user SAPPHIRE_LADY.