Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Baked risotto: pancetta, sweet potato and sage
1 stars - based on 2 reviews
- 400g (14 oz) sweet potato (kumara), chopped
- 1 tablespoon olive oil
- 2 teaspoons olive oil, extra
- 4 slices pancetta 40g (1 1/2 oz) unsalted butter
- 1/4 cup torn sage leaves
- 1 1/2 cups arborio (or risotto) rice
- 4 1/2 cups (36 fl oz) chicken stock
- 1 cup finely grated parmesan cheese
- Sea salt and cracked black pepper
- Unsalted butter for drizzling
Preheat the oven to 180 Degrees C (355 Degrees F). Place the sweet potato and oil on a baking tray and toss to coat. Cook for 25 minutes or until golden and tender. Set aside.
Heat a non-stick frying pan over medium heat. Add the extra oil and pancetta and cook for 2-3 minutes until crispy. Set aside.
Melt the butter in a non-stick frying pan over medium heat. Add the sage and cook for 1-2 minutes or until crispy. Set aside.
Place the rice and stock in a 22 x 30cm (8 1/2 x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and cook for 40 minutes or until most of the stock is absorbed and the rice is al dente.
Add the parmesan, salt, pepper, sweet potato and pancetta and stir to combine. Top with sage, drizzle with butter and serve immediately.
This recipe can be found in the new issue of the Donna Hay magazine, on sale from newsagents June 6