The combination of sweet potato and salty Parma ham makes this risotto a delicious dinner for any night of the week, posh enough to serve up for friends but easy enough to feed the family on too. Made in under an hour and with just a bit of effort on the stirring front, this Italian meal really is very simple to do. Serve up with a side salad if you fancy a few more greens!
- 2 sweet potatoes, peeled and cut into cubes
- 2tbsp olive oil
- 1 onion, peeled and thinly sliced
- 250g risotto rice
- 750ml hot vegetable or chicken stock
- Good sprig of thyme
- 125g frozen peas
- 3 slices of Parma ham
- Vegetable oil, for frying
- 1 sweet potato, unpeeled and sliced very thinly
- About 40g Parmesan cheese, grated
Set the oven to 200°C/392°F/Gas Mark 6. Spread the sweet potato cubes out on to a baking tray, drizzle with 1tbsp of the oil, season and roast for 25-30 minutes.
Meanwhile, heat a large pan. Add the rest of the oil and the onion, and cook for 5 minutes until the onion softens. Add the rice, stir well for a minute, then pour in half the stock. Add a sprig of thyme.
Cook, stirring occasionally over a medium heat until the liquid is almost absorbed. Gradually add more stock and when nearly absorbed stir in the roasted sweet potato and the peas and cook for another 5 minutes.
While the risotto is cooking, shred the Parma ham straight into a hot frying pan and cook for a few minutes until crispy, then take out. Add some oil to the pan and fry the sweet potato slices, in 2 batches, for a couple of minutes to make crisps. Drain on kitchen paper.
Stir the Parmesan into the risotto and season well. Spoon into bowls and top with the crisps and Parma ham and a sprig of thyme.
Top tip for making Sweet potato, Parma ham and pea risotto
If you don't have Parma ham you could use crispy bacon slices or even ham.