Sweet Potato & Pancetta Risotto

This is one of those Autumn meals that just warms and comforts you! Creamy risotto blended with roasted sweet potatoes and crisp pancetta…so enjoyable…especially with a glass of wine in hand…and if you’re trick or treating tonight it’s a great one-pot meal that’s perfect to fill up little bellies before the candy does!

Sweet Potato & Pancetta Risotto
2 large sweet potatoes
extra virgin olive oil
salt & fresh ground pepper
2 large shallots, diced
4 oz diced pancetta
1 1/2 cup arborio rice
1 tablespoon butter
4 cups chicken broth
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts

Heat oven to 450°F. Peel sweet potatoes, cut into small cubes and toss in a bowl with one tablespoon extra virgin olive oil. Season with 1/2 teaspoon salt and some fresh ground pepper. Place in a single layer on a baking sheet that has been lined with parchment paper. Roast in the heated oven for 20 minutes. Meanwhile, in a deep skillet, heat another tablespoon of extra virgin olive oil on medium-high heat. Add the shallots and sauté for 3 minutes. Add the pancetta and sauté 5 minutes. Remove two heaping tablespoons of cooked pancetta & shallots mixture and reserve. Stir in the arborio rice and the butter; sauté 3 minutes. Add chicken broth, one ladle at a time (about 1/4 cup each time), stirring between each addition of chicken broth – allowing the broth to absorb slowly into the rice; this can take up to 30 minutes. When all the broth has been absorbed and the risotto is tender and creamy, stir in the Parmesan cheese and three quarters of the roasted sweet potatoes. Scoop into bowls and top each risotto serving with the reserved sweet potatoes, pancetta and additional Parmesan cheese.



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