Tuesday, March 26, 2013

Sweet Potato and Chicken Risotto

Making risotto is the perfect excuse to pull up a stool, hand your husband a glass of something special after the kids are in bed, and catch up on the day while patiently stirring and cooking and stirring and cooking . . . this was delicious, and possibly even better on the second day.  There were lots of different and wonderful flavors pulled together.  Thank you to my Aunt Pam for passing on the recipe.

5 oz blended oil
1 oz Pancetta, diced (I used bacon)
3 oz sweet potato cubes, roasted
2 oz Asparagus, grilled, bias cut (I roasted them)
6 oz chicken stock
6 oz Risotto (see ingredients and directions below)
3 oz pulled chicken
1 oz butter
1 tbsp reggiano, shredded
1 pinch salt and pepper
1 tsp Pine nuts, toasted
1 tsp Thyme, fresh

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 and cook risotto.
Add chicken, butter, Reggiano or Parmesan and salt and pepper.  Stir to mix.
Place on a serving plate and garnish with pine nuts and thyme.

Roasted sweet potatoes (I included the asparagus bites on the same pan and roasted everything together):
Peel and dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 400 degree oven for 20 minutes, stirring after ten minutes, and cook until slight browning occurs.  Set aside.


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

2 Tbsp reggiano, shredded

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 and cheese. Season with salt and pepper, to taste and transfer to a sheet pan and cool.

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