Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!

Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

Wednesday, January 12, 2011

Brio's Sweet Potato and Chicken Risotto


1 Cor. 10:26
For "the earth is the Lord's, and the fullness thereof."

Thanks to Brio Tuscan Grille for sharing this recipe!

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

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
Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.

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

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.


  1. This is the answer to a food prayer (oh, Lord, If I only knew how to make this dish!). Thanks for getting and posting!!! it's my favorite dish there!

  2. Just made this for dinner. I could have eaten all night. the flavor was amazing. Thank you thank you thank you!!

  3. Thanks for the review on this recipe! I saw it on the menu and wanted to order but got a chicken and gorgonzola pasta dish instead. It was delish! I plan to make this risotto very soon!

  4. Had this last weekend at Brio's and loved it! Can't believe I found the recipe - hope it will turn out just as good!
    Thank you for sharing the recipe!

  5. How many servings does this make?

  6. Sorry, the servings were not listed in the original recipe. I used more chicken and sweet potatoes and fed 10 people with plenty left. Hope this helps!

  7. My daughter brought some home as leftover. I didn't think we'd find this recipe. It is excellent. Thanks for sharing!

  8. I just had this dish Saturday night at a Brio's in Cherry Hill, NJ, and thought it was amazing! I am so glad to have the recipe. Thanks for posting it!

  9. Thanks, hope you try some of my other recipes. Brio is an amazing place, food as well as service and atmosphere!!

  10. Ate this on my first visit to Brio in the Summit Place Mall in Troy, Michigan. I was amazed at first bite, including the aroma that was warm and inviting. Finding this recipe here was wonderful, and following it (with the exception of making a bigger portion to feed more people made me extremely happy ! It was right on the money !

  11. Thanks, this is such a good recipe! Enjoy!

  12. Can you freeze the leftovers?

  13. There was not one bite left so I did not freeze any! It seems that all the ingredients should freeze well.