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with Pancetta & Asparagus INGREDIENTS 3 1/2 cups (1/2-inch) cubed peeled sweet potatoes (about 1 1/2 pounds) 3/4 teaspoon kosher salt, divided 1/4 teaspoon black pepper 1/2 teaspoon garlic powder Cooking spray 1 tablespoon plus 1 teaspoon olive oil, divided 3 ounces pancetta, finely chopped 1 large onion, finely chopped 1 lb thick asparagus spears, trimmed (about 2 cups) 1 cup uncooked Arborio rice or other short grain rice 3 garlic cloves, minced 1/4 cup sweet Marsala wine (Maderia works here, too) 4 teaspoons fresh thyme, chopped 1 1/2 cups water 4 cups organic fat-free less sodium chicken broth 3 ounces fresh grated parmesan cheese 1 tablespoon butter 1 1/2 cups shredded rotisserie chicken breast 2 tablespoons pine nuts, toasted (optional) DIRECTIONS Preheat oven to 450°. Combine sweet potatoes, 1 tablespoon oil, 1/4 teaspoon black pepper, and 1/4 teaspoon salt; toss well to coat. Arrange potato mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once. Remove from pan and reserve. Place trimmed asparagus on the same baking sheet- spray with cooking spray and sprinkle with garlic powder. Bake at 450° for 8-10 minutes, until soft. Remove from oven and rough chop; reserve. Combine broth, water, and thyme in a saucepan; bring to a simmer. Keep warm over low heat; do not boil. While the potatoes are roasting, coat large Dutch oven over medium-high heat with cooking spray. Add pancetta and cook until crisp. Remove from pan; drain on a paper towel; discard pan drippings. Add onion and 1 teaspoon oil to the pan. Saute 10 minutes or until onion is tender. Add rice and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring frequently until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the cheese and butter; heat until both are melted. Add remaining 1/2 teaspoon salt, chicken, and reserved pancetta, cubed sweet potato, and asparagus; cook 3 minutes or until thoroughly heated. Sprinkle with toasted pine nuts, if desired. Nutrition Information Serves 8 (about 1 1/4 cup each)Calories: 413Fat: 13 gCarbohydrate: 44.2 gFiber: 4.9 gProtein: 26.6 g  |
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The directions seem never ending- but while the potatoes and asparagus are roasting, you can make the risotto, pulling the vegetables out just in time to stir them in. Time-consuming? Not so much :)
Roasted Sweet Potato & Chicken Risotto