Pancetta Sweet Potato And Sage Baked Risotto | Donna Hay

Ingredients

• 400g sweet potato (kumara), chopped
• 1 tablespoon olive oil
• 2 teaspoons olive oil, extra
• 4 slices pancetta
• 40g unsalted butter
• ¼ cup torn sage leaves
• 1 ½ cup arborio (or risotto) rice
• 4 ½ cups chicken stock
• 1 cup finely grated parmesan
• sea salt and cracked black pepper
• melted unsalted butter, for drizzling