Sweet Potato And Rosemary Risotto

• 1 3/4 lb sweet potatoes, peeled, cut into 1/2 inch pieces
• 2 tbsp vegetable oil
• 4 slices prosciutto
• 3 tbsp butter
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp fresh rosemary leaves, coarsely chopped
• 1/3 cup Arborio rice
• 1/3 cup white wine
• 6 cups hot chicken stock
• 1.5 oz Parmesan cheese, finely grated, plus extra to serve
• 1 bunch arugula, trimmed, leaves shredded

1. Preheat oven to 400u0b0F.
2. Place sweet potatoes on a large baking tray in a single layer. Drizzle with 1 tbsp oil and season. Bake for 20 mins, or until tender. Set aside.
3. Meanwhile, place prosciutto on a baking tray and bake for 8 mins, or until crisp. Let cool slightly then break into large pieces.
4. Heat butter and remaining oil in a large, heavy-bottomed saucepan over medium heat. Add onion and garlic. Cook for 5 mins, or until soft. Add rosemary and rice. Cook for 1 min, stirring, or until grains are well coated. Add wine. Cook for 2-3 mins, or until reduced slightly. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20-25 mins.
5. Add sweet potatoes. Add Parmesan and arugula and stir to combine. Remove from heat. Season.
6. Distribute between shallow serving bowls. Serve immediately topped with prosciutto and extra Parmesan.

sweet potatoes, vegetable oil, butter, spanish onion, garlic, rosemary, arborio rice, white wine, chicken, parmesan cheese, arugula

Taken from recipes-plus.com/api/v2.0/recipes/27667 (may not work)