How to trick your family into thinking you're a five-star chefWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
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