Sweet Potato, Parma Ham, and Pea Risotto

01Method

1. 1

   Preheat the oven to 200 °C (gas mark 6). Spread the diced sweet potato on a baking tray, drizzle with a tablespoon of olive oil, season with salt and pepper, and roast for about 25–30 minutes until golden.

2. 2

   Heat the remaining olive oil in a large pan over medium heat and gently cook the onion for about 5 minutes until softened. Add the rice and stir for a couple of minutes to toast it, then pour in half the stock and add the thyme.

3. 3

   Cook over medium heat, stirring occasionally, until almost all the liquid has been absorbed. Continue adding the stock a ladleful at a time; when the last addition is nearly absorbed, stir in the roasted sweet potato and peas and cook for a further 5 minutes.

4. 4

   While the risotto finishes cooking, tear the Parma ham into pieces and cook in a dry hot pan for a few minutes until crispy, then remove and set aside. Add a little oil to the pan and fry the sweet potato slices in two batches for a few minutes until crisp. Drain on paper towels.

5. 5

   Stir the Parmesan into the finished risotto and adjust the seasoning with salt and pepper. Spoon into bowls and top with the crispy sweet potato slices, Parma ham pieces, and a few sprigs of thyme.