Cookies are required. Please enable Cookies

Sweet Potato and Chicken Risotto (Brio Tuscan Grille)

Date Added: 12/7/2018    Source:

Want to save this recipe?

Save It!

Share It!

  • 2 ounces olive oil
  • 4 ounces pancetta
  • 12 ounces sweet potatoes, roasted (recipe below)
  • 8 ounces asparagus, grilled, cut on a diagonal
  • 24 ounces chicken stock (may be purchased)
  • 24 ounces risotto, cooked (recipe below)
  • 12 ounces pulled oven-roasted chicken
  • 4 tablespoons unsalted butter
  • 8 tablespoons Reggiano or Parmesan cheese, shredded
  • 4 pinches salt and pepper
  • 4 teaspoons pine nuts, toasted (place in 350 degrees oven for five minutes and toast till golden brown)
  • 4 teaspoons fresh thyme, chopped

View the full recipe at

Give your recipes a home with MasterCook!

  • Auto-Import recipes from the all over the web & keep them in one place!
  • Add your own recipes and organize into searchable cookbooks
  • Access your recipes from anywhere on your smart devices
  • Scale recipes for any number
  • Create menus, meal plans, & shopping lists
  • Keep tabs on your nutrition needs
  • Share recipes & cookbooks with friends, family, or coworkers
  • Much, much more

Get Started for Free >>