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Tuscan Hen Stew with Roasted Vegetable Risotto


  • 1 Recipe-Bean Soup-see recipe below

Veg Risotto

  • 1 Recipe-Basic Risotto-see recipe below
  • 1 Each-Zucchini-small size, quarter long-ways, medium dice
  • 1 Each-Yellow Squash-small size, quarter long-ways, medium dice
  • 1 Each-Red Bell Pepper-cut in half, cut into long strips
  • 1 Cup-Cremini/Button Mushrooms-quartered
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix-or kosher salt and black pepper


  • 8 Each-Chicken Thighs-bone in skin on
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix-kosher salt/black pepper


  • 3 Sprigs-Oregano-fresh, leaves only
  • To Taste-Parmesan-sliced with a vegetable peeler into long ribbons


  1. Make Bean Soup according to recipe and keep warm over low heat, can be done a day or two before.
  2. Preheat oven and two iron skillets to 425 degrees.
  3. In separate bowls, lightly drizzle vegetables/chicken with oil, season with Spice Mix and toss to coat.
  4. Remove skillets, add vegetables/chicken in separate skillets and place in oven.
  5. Roast until slightly charred and softened, about 15-20 minutes.
  6. Remove from oven, remove from skillet and place on a sheet tray.
  7. When cool enough to handle rough chop vegetables, shred chicken and set aside until ready to assemble.
  8. Start risotto by melting butter with olive oil in a large sauté pan over medium heat.
  9. Add onions/garlic and cook stirring frequently until onions are soften and translucent. (Do not burn garlic)
  10. Add rice, toast stirring frequently for about 3 minutes. (Outer shell of rice will start turn translucent)
  11. Raise heat to medium high and add a couple 8 ounce ladles of warm stock. 
  12. Pan should be hot enough so stock immediately boils.
  13. Stir until most of liquid is absorbed and add a couple of ladles full and continue to stir.
  14. Only add more stock when rice has almost absorbed what was just added.
  15. Repeat process until all but one cup of stock has been incorporated.
  16. Remove from heat, stir in last cup of stock, roasted vegetables, salt/pepper, parmesan, cover and let rest at least 5 minutes.
  17. To serve, ladle bean soup into a shallow bowl.
  18. Add a scoop of risotto in a single mound in center of soup.
  19. Scatter a little chicken around risotto on top of bean soup.
  20. Garnish with fresh oregano and parmesan ribbons.

Basic Risotto

  • 4 Tablespoons-Unsalted Butter
  • 4 Tablespoons-Olive Oil
  • ¼ Cup-Onion-Small Dice
  • 3 Cloves-Garlic-Fine Chopped
  • 1 Pound-Aborio Rice
  • 10 Cups-Chicken Stock-warm
  • To Taste-Kosher Salt/Black Pepper
  • ¼ Cup-Grated Parmesan Cheese