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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