CHICKEN AND SWEET POTATO/ KUMARA RISOTTO.

Ingredients.....1 medium ( 400 gm) sweet potato/ kumara, peeled and cubed, 2 tbs of canola oil/ rice bran oil, 1 medium leek, sliced, 500 gm chicken thigh fillets, sliced, 2 tbs of minced garlic, 1/2 tsp of chilli powder, 1 tsp of ground turmeric, 300gm of short grain rice / risotto rice, 425 gm can of diced tomatoes, 125 ml of dry white wine, 625 ml of chicken stock, 40 gm of tasty grated cheese, 2 tbs of chopped fresh basil. Place the cubes of kumara in a pot of boiling water and cook until tender. heat the oil in a large pan with the leek, chicken, garlic and spices , cook stirring for 5 minutes. Stir in the rice, mix well. Stir in the undrained can of diced tomatoes and wine, simmer uncovered, stirring constantly for 10 minutes. Stir in the stock, simmer, covered for 15 minutes, stirring halfway through the cooking time. Then remove from the heat, stand, covered dor 10 minutes. Finally stir in cheese, basil and the cooked kumara. Stir over a low heat until hot. Top the risotto with extra grated cheese to serve.