Baked Sweet Potato Risotto


2 rashers chopped bacon
2 sliced leeks
2 cloves chopped garlic
3/4 cup arborio rice
2 1/4 cup chicken stock
1 small sweet potato or half a large one, peeled and cut in cubes
1/2 cup grated Parmesan cheese
20g butter
salt and pepper
fresh dill


Cook bacon and leeks in olive oil in pan 4 minutes.
Add chopped garlic. Cook 2 minutes.
Transfer to large oven proof dish.
Add to dish arborio rice and chicken stock along with sweet potato cubes.
Add lid and place in 180.C oven 40 minutes.
Remove from oven and add Parmesan cheese and 20g butter along with salt and pepper. Mix well.
Sit for 5 minutes.
Chop dill and sprinkle on top for garnish.
Serve and enjoy!