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'Nduja, shallot and sumac roasted sweet potato risotte with rocket
Serves 4 Starters and mains
Ingredients
- 500g sweet potatoes, peeled and cut into 1cm dice
- 6tbsp extra virgin olive oil
- 3tsp sumac
- 1 litre chicken stock
- 80g butter
- 6 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 350g Carnaroli rice
- 150ml dry white wine
- 85-90g jar 'nduja paste
- 80g Italian hard cheese, grated
- handful rocket, to serve
Method
Preheat the oven to 210C/ 190C F/Gas 6. Toss the sweet potatoes in half the olive oil and the sumac until coated all over. Scatter over a baking tray and cook in the oven for around 15 minutes until soft. Set aside.
Bring the stock to a simmer in a pan over a gentle heat. Heat the remaining oil and 30g of the butter in a deep frying pan, then add the shallots and garlic and sweat over a gentle heat for around 10 minutes until softened but not coloured.
Add the rice and stir until all the grains are coated and glossy. Pour in the wine and cook until absorbed, stirring constantly. Add a ladleful of the stock, and bubble until it has been absorbed, stirring constantly. Add another ladleful of stock and stir again until it has been absorbed. Continue in this way until all the stock has been absorbed and the rice is creamy but still has a little bite.
Stir in the ‘nduja paste, the sweet potatoes, remaining butter and the cheese. Leave to stand for a couple of minutes, then serve topped with rocket.
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