Sweet potato, coconut, and balsamic risotto

I made this sweet potato, coconut, and balsamic risotto as a bit of an experiment for a dinner party and it was a big success! It’s a delicious combination of sweet and sharp, with an added saltiness if you serve with with crispy grilled pancetta. It went down very well with all my guests (including my vegetarian guest who had it without pancetta) so I thought I would write it up! Unfortunately in the rush of the dinner party, I didn’t get a chance to get a brilliant photo of it, and the above doesn’t really do it justice…! But I absolutely promise it’s delicious!

For six main meals, you need:

• 500g sweet potato
• 3 shallots
• glug of oil or low fat cooking spray
• 2 cloves of garlic
• 1 small cube of ginger (about an inch square)
• salt and pepper
• 1 tsp curry powder
• 100ml coconut milk
• 18 slices of pancetta
• knob of butter
• 500g arborio rice
• 1.5 litres of chicken or vegetable stock
• 500ml cheap white wine or vermouth
• balsamic glaze (or balsamic vinegar if you have none)
• parmesan
• pine nuts

1. Start by making the sweet potato puree. Peel and chop the sweet potato and the shallots and pop them in a medium pan with a glug of oil. Cook until the shallots are translucent. Peel and chop the garlic and add i in. Stir for a few moments, then cover with boiling water and simmer. Peel and finely chop (or grate) the ginger and add it to the mix. Add the curry powder, a pinch of salt, and a few grinds of fresh black pepper and then leave to simmer until the sweet potato is very soft.
2. Turn off the heat and set aside to cool for a bit. When it’s cooled down a bit, carefully transfer the sweet potato mix into a food processor and blend until very smooth. Add the coconut milk and stir through. Set aside.
3. Next, lay the pancetta out on a grill tray and grill until crisp. You may need to do it in two rounds. Chop up with scissors and leave in the warmth of the oven if possible when cooked.
4. Now make the risotto. Pop a knob of butter in a very large deep frying pan and, when it’s melted, add the rice. Stir until warmed through. Now add the wine and the stock  – around 300ml at a time – until all the liquid has been absorbed. There may be some leftover stock – don’t add it if the rice has cooked. Keep trying it until you get to the right texture.
5. When the rice is cooked, add the sweet potato puree and stir through. Cook for a few more moments until the right texture/consistency has been achieved.
6. Serve in bowls. Add a dash of balsamic vinegar, some pine nuts, and the pancetta.
7. Serve with a fresh side salad of mixed leaves, and a generous glass of crisp white wine!

Enjoy!