Last week I blogged about a new restaurant that I love, The Brio Tuscan Grille. ! I went home and had to recreate a recipe I had that for their Sweet Potato & Chicken Risotto. It was amazing!! This dish is the epitome of comfort food. It is everything you want in a homemade, hearty meal.  It is creamy, full of pretty vegetables, crunchy bacon, tender chicken all smothered in a smooth gravy. There really couldn’t be a better combination. If you are new to risotto, don’t be afraid of it. It is just a type of rice that cooks low and slow on the stove top for 20 minutes. You will love the smooth texture of this rice and it pulls the entire dish together. I can’t wait to hear what you think of this recipe. Hope you enjoy 🙂

Recipe: Grains, Recipe: Main Dish, Recipe: Chicken, Recipe: Vegetable, Recipe: Rice, comfort food, Brio Tuscan Grille Sweet Potato & Chicken Risotto

 

Sweet Potato and Chicken Risotto
Ingredients
  1. 3 sweet potatoes
  2. 8 oz. white mushrooms, sliced
  3. 1 bunch asparagus, rinsed and cut into 1 inch pieces
  4. 1 small red onion, diced
Risotto
  1. 7 cups water
  2. 1/4 cup bouillon powder (or 7 cups chicken broth)
  3. 3 cloves garlic, minced
  4. 3 cups arborio rice
  5. 1 1/2-2 cups heavy whipping cream
  6. 1/2-1 cup more broth (if needed)
  7. 2 tsp. black pepper
  8. Salt to taste
  9. 1 Tbls. thyme
  10. 1 cup parmesan cheese
  11. 1/2 lemon juiced
  12. 3-4 T. more butter
  13. 3 chicken breasts, cooked and shredded--and seasoned with salt & pepper
  14. 10 pieces of bacon, cooked and crumbled
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Instructions
  1. Peel and cube the sweet potatoes into small 1/2 inch pieces. Set aside. Slice the mushrooms, rinse the asparagus and cut them into one inch pieces. Set aside. Dice the red onion and also set aside.
  2. In a large pot pour in the water, bouillon powder and minced garlic cloves. Bring to a boil and then add in to the pot the arborio rice.
  3. Turn the stove top to medium low heat. Stir the rice every 5 minutes for 15 minutes, keeping the lid on in between each stirring session. Turn off the stove, stir the rice and keep the lid on while you prep the other aspects of the meal (there should still be some liquid in the pot with the rice).
  4. In a seperate saute pan, saute the mushrooms and onions with 1/2 stick butter. Saute until the onions and mushrooms are tender (about 3-5 minutes). While the mushrooms are cooking, bring a large pot of water to a boil. Once the water reaches a boil, add the cubed sweet potatoes to the water. Boil until just tender (about 10 minutes). Once the potatoes are slightly tender (but not mushy), add the asparagus pieces to the boiling water (keeping the sweet potatoes in the water). Let the asparagus boil for 4-6 minutes, or until tender and still crisp and a bright green color. Drain the sweet potatoes and asparagus into a large colander and then add to the cooked risotto. Add the mushrooms and onions to the risotto as well. Gently stir together and then add the following: whipping cream, more broth, pepper, thyme, parmesan cheese, lemon juice and a the rest of the butter. Let the risotto continue to simmer until tender.
  5. While the risotto is cooking, cook the chicken (or use already cooked and shredded chicken) and cut into pieces.
  6. Stir the rissotto with the seasonings and sweet potatoes. Add more salt & pepper as needed. Cook and shred the chicken and cook and crumble the bacon. Place a large helping of the risotto onto a serving plate and then add the shredded chicken and bacon on top. Serve with extra parmesan cheese.
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