Sweet Potato and Chicken Risotto

Chef James Brio Tuscan Grille

Ingredients: 5 oz blended oil 1 oz Pancetta, rendered, 1/2 dice 3 oz sweet potato roasted 2 oz Asparagus, grilled, bias cut 6 oz Roasted chicken stock 6 oz Risotto 3 oz pulled chicken 1 oz butter 2 tbsp reggiano, shredded 1 pinch salt and pepper 1 tsp Pine nuts, toasted 1 tsp Thyme, fresh Pairs Well With:

2005 Le Salette Amarone Classico

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