Pork Rice

Bacon and Sweet Potato Risotto

Bacon and Sweet Potato Risotto
  • 2 cups of diced sweet potato
  • salt
  • pepper
  • 1 tsp smoked paprika
  • ½ tsp nutmeg
  • 2 tbsn olive oil
  • 300 grams sliced rindless bacon
  • 2 tspn butter
  • Half a leek, sliced
  • 5 cloves garlic, crushed or chopped finely
  • 1½ cup arborio rice (long grain is ok if you don't have it)
  • 1 bay leaf
  • 1 tbsn fresh chopped marjoram
  • 3½ cups chicken stock
  • ¾ cup white wine
  • ½ tsp salt
  • ¼ cup grated parmesan
  • cracked pepper to taste
  1. Mix the sweet potato with oil, sal, pepper, paprika and nutmeg. Roast on a tray at 200C for 20 minutes or until cooked.
  2. Melt the butter in a heavy based saucepan on medium heat and fry the leek and garlic for one minute. Add the bacon and cook until just starting to brown. Add the rice and a little more butter or oil if needed and fry, stirring, for one minute. Add the white wine, herbs and salt and cook on low heat stirring often until the wine is almost absorbed. Continue like this, adding a cup of stock at a time until all of the stock is absorbed but the risotto is still wet. On the last cup stir in the potato. When finished stir in parmesan and pepper.


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