Sweet Potato and Chicken Risotto

One of my favorite meals to eat out is Brio's Sweet Potato and Chicken Risotto.

I found the recipe online and tried it.

Yum!

Sweet Potato and Chicken Risotto

Ingredients


2 ounces olive oil
4 ounces pancetta  (I used 6 slices of bacon)
12 ounces sweet potatoes, roasted, recipe below (I used butternut squash, roasted the same way.  Our
       Sams Club sells it peeled, seeded, diced, and ready to cook)
8 ounces asparagus, grilled, cut on a diagonal (I roasted in the oven with the squash)
24 ounces chicken stock (3 cups)
24 ounces risotto, cooked (recipe below)
12 ounces pulled oven-roasted chicken (3 cups ~ I used meat from a rotisserie chicken)
4 tablespoons unsalted butter
8 tablespoons Reggiano or Parmesan cheese, shredded (3/4 cup)
4 pinches salt and pepper (I used 1/2 t salt and dash of pepper)
4 teaspoons pine nuts, toasted (place in 350 degrees oven for five minutes and toast till golden brown) I omitted)
4 teaspoons fresh thyme, chopped (I used pinch of dried)

Preparation

Heat oil in a sauté pan.
Add pancetta & sauté until golden brown and crispy.
Add sweet potatoes, asparagus, chicken stock and risotto.
Stir to combine
Add chicken, butter, Reggiano or Parmesan, salt and pepper.
Stir to mix.
Place on a serving plate and garnish with pine nuts and thyme.

Serves 4

Roasted sweet potatoes
Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.


Risotto

Ingredients

1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
½ cup white wine
2 tablespoons butter, cut into small pieces

Preparation

In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.  Add the onions and garlic to pan and saute to soften 3 to 4 minutes.
Stir in the rice and heat the rice for one to two minutes, then add the wine and cook until evaporated.
Add in the hot stock a few ladles at a time and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
When rice is cooked to al dente, stir in the butter.

I will certainly make this again and again.

Hope you like it, too!

♥