Sweet Potato, Chicken, and Spinach Risotto

Sweet Potato, Chicken, and Spinach Risotto

This is one of the yummiest experiments I have had in a while! With a little bit of prep ahead of time, this is a cinch to create. I boiled my potatoes the night before (diced 2 extra-large ones and boiled for the week to use in this risotto, as well as in wraps and salads) and used the crock pot to cook the chicken the day of. Keep in mind you will have to be constantly stirring the mixture while adding chicken broth one cup at a time for about 25 minutes, but the process goes by much quicker than I thought it would. This yields a large amount of servings! My parents and I each had two pretty large helpings, and there is still some leftover. The additions of chicken and potatoes to this batch really beefs it up.

Cook time: Approximately 35 minutes

Yields: 8-10 servings


  • 2 small-medium sweet potatoes (cubed and boiled)
  • 3 chicken breasts (cooked and shredded)
  • 1 cup Italian dressing (for cooking chicken in crock pot)
  • 3 tablespoons extra-virgin olive oil
  • 1 red onion (diced)
  • 3 cloves garlic (minced)
  • 2 cups uncooked Arborio rice
  • Salt and pepper to taste
  • 1 cup dry white wine
  • 5 cups chicken broth
  • 4-6 cups baby spinach
  • 2 tablespoons Smart Balance (or butter)
  • 1 cup Italian 6-cheese blend (or parmesan)
  • Torn basil leaves


Place three chicken breasts in a crock pot, cover with chicken broth or Italian dressing. Once cooked through, shred and set aside.

Cube sweet potatoes and boil in water in a saucepan for 15 minutes on medium heat. Set aside. (I boiled a large batch the night before to make this process easier.)

Put 3 TB of extra-virgin olive oil in a heavy pot and add diced onion and garlic. Sauté until onions start to turn translucent, and then add uncooked rice. Stir to coat. Add salt and pepper.

Pour ½ cup wine over rice, constantly stirring. As it starts to reduce, add chicken broth one cup at a time while stirring. Continue process of stirring and adding one cup broth at a time for about 25 minutes total. About ten minutes in, also add other half of wine to the mixture. Make sure to constantly stir, as risotto can burn easily if left unattended. The texture you are going for is chewy but not glue-y, and a little al dente.

After 20 minutes, add spinach a few handfuls at a time while continuing to stir. It will wilt and cook down very quickly.

After 25 total minutes of stirring, immediately take pot off heat and stir in Smart Balance and cheese. Cover and let sit for 5 minutes.

Garnish with torn basil leaves and add more salt and pepper to taste, and serve immediately. Enjoy!

I also added crushed red pepper to mine because I am a spice-freak. 😉 So tasty.


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