Name: Kumara and rosemary risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 700 gram kumara, peeled, cut into 1.5cm pieces; 2 tablespoon vegetable oil; 4 slice prosciutto; 6 cup (1.5l) chicken stock; 40 gram butter; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon coarsely chopped rosemary; 1 1/2 cup arborio rice; 1/3 cup white wine; 1/3 cup finely grated parmesan, plus extra, to serve; 1 bunch rocket, trimmed, leaves shredded

Kumara and rosemary risotto

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

700 gram kumara, peeled, cut into 1.5cm pieces

2 tablespoon vegetable oil

4 slice prosciutto

6 cup (1.5l) chicken stock

40 gram butter

1 medium brown onion, finely chopped

2 clove garlic, crushed

2 teaspoon coarsely chopped rosemary

1 1/2 cup arborio rice

1/3 cup white wine

1/3 cup finely grated parmesan, plus extra, to serve

1 bunch rocket, trimmed, leaves shredded

Method

1.Preheat oven to 200°C/180°C fan forced. Place stock in a medium saucepan over high heat, bring to the boil. Reduce heat to low, cover and keep hot.

2.Place kumara, in a single layer, on a large baking tray. Drizzle with half the oil, season with salt and pepper. Bake, 20 minutes, or until tender. Transfer to a heatproof plate.

3.Meanwhile, place prosciutto on tray, bake 8 minutes, or until crisp. Cool slightly, then break into large pieces.

4.Heat butter and remaining oil in a large, heavy-based saucepan over moderate heat. Add onion and garlic, cook and stir, 5 minutes, or until soft. Add rosemary and rice, stir, 1 minute or until grains are well coated.

5.Add wine, cook and stir, 2-3 minutes, or until reduced slightly. Gradually add a ladleful (about 1/2 cup) of hot stock to rice mixture, stirring constantly until all liquid is absorbed. Continue adding stock, 1 ladleful at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 25 minutes. Rice should be tender but still firm to the bite.

6.Add kumara. Stir gently, 2 minutes. Add parmesan and rocket, stir to combine, then remove from heat. Season with salt and pepper.

7.Spoon risotto into shallow serving bowls. Serve at once topped with prosciutto and extra parmesan.

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