Sweet Potato And Rosemary Risotto - cooking recipe

Ingredients

1 3/4 lb sweet potatoes, peeled, cut into 1/2 inch pieces
2 tbsp vegetable oil
4 slices prosciutto
3 tbsp butter
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
2 tsp fresh rosemary leaves, coarsely chopped
1/3 cup Arborio rice
1/3 cup white wine
6 cups hot chicken stock
1.5 oz Parmesan cheese, finely grated, plus extra to serve
1 bunch arugula, trimmed, leaves shredded

Preparation

Preheat oven to 400\u00b0F.
Place sweet potatoes on a large baking tray in a single layer. Drizzle with 1 tbsp oil and season. Bake for 20 mins, or until tender. Set aside.
Meanwhile, place prosciutto on a baking tray and bake for 8 mins, or until crisp. Let cool slightly then break into large pieces.
Heat butter and remaining oil in a large, heavy-bottomed saucepan over medium heat. Add onion and garlic. Cook for 5 mins, or until soft. Add rosemary and rice. Cook for 1 min, stirring, or until grains are well coated. Add wine. Cook for 2-3 mins, or until reduced slightly. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20-25 mins.
Add sweet potatoes. Add Parmesan and arugula and stir to combine. Remove from heat. Season.
Distribute between shallow serving bowls. Serve immediately topped with prosciutto and extra Parmesan.