Daily Archives: September 3, 2013

Sweet Potato, Asparagus, and Chicken Risotto


This recipe is a re-creation of a dish we had at Brio. I am fairly certain this was invented by combining a lot of cooked ingredients that were left over from other entrees. This recipe requires cooking a lot of ingredients ahead of time, but do not despair, they are easy. I almost always have shredded chicken on hand, or you can buy a roasted chicken from the store and get the chicken that way. Roasted sweet potatoes and pine nuts are easy. Stick them in the oven and set a timer. Grilled asparagus is also simple, oil it up and season it and about 5 minutes on the grill. Green beans work well here too. The most labor intensive is the risotto. Other than that, once all your ingredients are ready, this dish comes together very quickly. It is loaded with lots of flavor, both grilled and roasted ingredients.

Sweet Potato, Asparagus, and Chicken Risotto


  • 2 Tbsp olive oil
  • 4 ounces pancetta, diced
  • 2 sweet potatoes, small dice and roasted
  • 8 ounces asparagus, grilled, cut on a diagonal
  • 2 cups chicken stock
  • 2 cups cooked risotto (recipe below)
  • 3 cups shredded oven-roasted chicken
  • 4 tablespoons unsalted butter
  • ½ cup Parmesan cheese, shredded
  • salt and fresh ground pepper
  • ¼ cup pine nuts, toasted
  • 1 Tbsp fresh thyme, chopped


  1. Heat oil in a sauté pan.
  2. Add pancetta & sauté until golden brown and crispy.
  3. Add sweet potatoes, asparagus, chicken stock and risotto.
  4. Stir to combine.
  5. Add chicken, butter, and Parmesan.
  6. Stir to combine, melt butter, and heat ingredients.
  7. Place on a serving plate and garnish with pine nuts and thyme.



  • 1 quart chicken stock
  • 2 cups water
  • 1 Tbsp 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


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

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