Pancetta Sweet Potato And Sage Baked Risotto
Ingredients
- 400 g sweet potato (kumara), chopped
- 1 tablespoon olive oil
- 2 teaspoons olive oil, extra
- 4 slices pancetta
- 40 g 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
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