Sweet Potato & Chicken Risotto
½ oz. Olive oil
1 oz. Pancetta
3 oz. Roasted Sweet Potatoes
2 oz. Asparagus
2 oz. Roasted Chicken Stock
2 oz. Chicken Stock
½ Tsp, Thyme, Chopped
6 oz. Risotto
3 oz. Pulled Chicken
1 Tbsp. Unsalted Butter
1 oz. Reggiano
1 Tsp. Toasted Pinenuts
PREP INSTRUCTIONS
Heat oil in a saute pan.
Add pancetta and saute until crispy
Add sweet potatoes, asparagus, roasted chicken stock, chicken stock,
thyme and risotto.
Stir to combine and cook risotto.
Add chicken, butter and Reggiano.
Stir to incorporate.
Place in a pasta bowl.
Garnish with pine nuts.
* In order to cook risotto properly and not break up the rice too much,
a rubber scraper/spatula is recommended.
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