2 skin-on chicken breast with ribs (about 2 lbs. total)
Salt & pepper
1 yam or sweet potato, peeled and diced
1 lb. acorn squash, diced (optional)
1/4 cup olive oil
Salt and pepper
1 lb. thin asparagus, 3" of tips only
Salt and pepper
3 tbsp. pine nuts, toasted
5 oz. chopped pancetta or bacon
1 small onion, minced
4 cloves garlic, grated
8 cups unsalted chicken broth
2 cups arborio rice
4 tbsp. olive oil
1 cup white wine
1 tbsp. unsalted butter
1/4 cup grated parmesan
1 tbsp. fresh thyme leaves
Prep the chicken, yams and squash: Preheat oven to 350F.
ROASTED CHICKEN: Place the chicken breasts on a foil-lined baking sheet. Sprinkle both sides with salt and pepper.
ROASTED YAM & ACORN SQUASH: Place the diced yams and squash on a foil-lined baking sheet. Toss with 1/4 cup of olive oil and season with salt and pepper.
Place the chicken on the lower rack of the oven and the yams/squash on the upper rack. Roast the veggies about 35 minutes until lightly browned, then remove from oven to cool. Roast the chicken 1 hour and remove from oven - tent with foil and let cool before shredding.
PINE NUTS: Toast the pine nuts by placing in a dry non-stick skillet over medium low heat. Stir occasionally with a wooden spoon (about 5 minutes) until lightly toasted. Immediately remove from heat and set aside.
ASPARAGUS: Add a couple teaspoons of olive oil to a small saute pan over medium heat. Add the asparagus and season with a pinch of salt and pepper. Saute for a couple minutes until just crisp tender. Remove and set aside.
PANCETTA: Place the diced pancetta in a large saute pan over medium heat and cook, stirring occasionally, until cooked through and fat has rendered. Set aside.
Heat 4 tbsp. olive oil in a pan over medium heat. Add the diced onion and saute for 1-2 minutes; add the minced garlic. Cook another minute or so until the onion is translucent. Stir in the arborio rice and toss well to coat.
Add the white wine and bring to a simmer. Continue cooking until the wine has mostly evaporated.
Reheat the pancetta in the other pan. Add the roasted yam and acorn squash, roasted chicken pieces, and asparagus. Toss briefly. Add the rice mixture and stir to combine. Stir in the pine nuts and fresh thyme. Taste and adjust for seasonings (salt and/or pepper). If the mixture is on the dry side, add a bit of extra chicken broth.
Ladle 1-2 ladles of the hot chicken broth to the rice. Stir constantly with a wooden spoon until the liquid has mostly evaporated. Continue this process for 18-20 minutes or until the rice is al dente. Turn off the heat. Add the asparagus and stir in the grated cheese and butter.