1

DISSOLVE 1 VEGETA CHICKEN STOCK CUBE IN 500mL OF BOILING WATER AND KEEP IT SIMMERING ON A LOW HEAT IN A SEPERATE POT

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2

IN A LARGE SKILLET OR DEEP SAUCEPAN, HEAT OLIVE OIL OVER MEDIUM-HIGH HEAT. ADD YOUR CUBED CHICKEN AND COOK UNTIL THEY'RE NO LONGER PINK IN THE CENTER. REMOVE FROM THE SKILLET AND SET ASIDE. 

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3

IN THE SAME SKILLET, ADD CHOPPED ONION AND CRUSHED GARLIC AND SAUTE UNTIL THE ONION BECOMES TRANSLUCENT. ADD IN YOUR ABORIO RICE AND PAPRIKA AND TOAST THE RICE FOR 1-2 MINUTES UNTIL THE EDGES OF THE RICE GRAINS ARE SLIGHTLY TRANSLUCENT.

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4

POUR IN YOUR WHITE WINE AND STIR UNTIL MOST OF IT HAS EVAPORATED (THIS WILL HELP DEGLAZE THE SKILLET AND ENSURE THE RICE DOESNT BURN.

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5

ADD IN YOUR DICED SWEET POTATO AND GIVE EVERYTHING A GOOD STIR.

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6

LADDLE IN A CUP OF THE HOT CHICKEN STOCK TO THE RISOTTO AND STIR UNTIL THE LIQUID HAS BEEN MOSTLY ABSORBED THEN ADD YOUR DRIED ROSEMARY.

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7

CONTINUE TO LADDLE IN YOUR CHICKEN STOCK (1 LADDLE AT A TIME) UNTIL YOU HAVE NO MORE STOCK. PROCESS SHOULD TAKE BETWEEN 18-20MIN OR UNTIL THE RICE IS CREAMY AND SWEET POTATOES ARE SOFT. IF YOU NEED MORE LIQUID AT A SMALL AMOUNT OF HOT WATER TO THE RISOTTO.

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8

RETURN THE COOKED CHICKEN TO THE SKILLET AND ADD IN YOUR GRATED PARMESAN AND STIR UNTIL MELTED. REMOVE FROM HEAT AND GARNISH WITH CHOPPED CHIVES AND ENJOY!

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TIP

TO MAKE YOUR RISOTTO THAT LITTLE BIT CREAMIER ADD 1 KNOB OF BUTTER AND MIX THROUGH!