Peel and dice the sweet potato and boil in slightly salted water for 4-7 minutes.  Drain and put to one side.

In a large pan melt a generous amount of butter and add half a chopped white onion.  Cook until the onions turn clear.

Add the risotto rice (75g per person).  Cook for about a minute then add a ladle of chicken stock.  You should have a pint of boiling chicken stock on the side.  Add a ladle at a time to the rice as needed.  The whole process should take about 20 minutes.

Move the sweet potatoes to a pan and cook on the stove for 5 minutes on a low heat adding olive oil, thyme and rosemary.

Once the rice is almost cooked at the sweet potato.

Slice up around 4 strips of parma ham and add to the sweet potato and risotto mixture.

Mix together well, add salt and pepper then serve.  The salty ham is incredible with the sweetness of the potatoes!

I'm having a moment with sweet potatoes.  I've always loved them but for some reason I feel the need to use them in almost every meal I make.  Lunch time called for something substantial so I decided on a buttery delicious creamy risotto with plenty of sweet potato and one of my favourite foods, parma ham.  This is a filling hearty meal, perfect if you are going to be skipping dinner and need a big lunch.  Risotto requires some serious arm work, you need to stir it constantly, but if you do it right then each mouthful is worth every bit of arm muscle used!

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