pancetta, sweet potato and sage baked risotto
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pancetta, sweet potato and sage baked risotto
  • 400g sweet potato (kumara), chopped
  • 1 tablespoon olive oil
  • 2 teaspoons olive oil, extra
  • 4 slices pancetta
  • 40g unsalted butter
  • ¼ cup torn sage leaves
  • 1 ½ cup arborio (or risotto) rice
  • 4 ½ cups chicken stock
  • 1 cup finely grated parmesan
  • sea salt and cracked black pepper
  • melted unsalted butter, for drizzling