2 tablespoons olive oil
1/2 onion, peeled and finely diced
1 clove garlic, finely sliced
2 rashers streaky bacon, finely chopped
1 cup each: risotto rice; kumara, chopped into small dice
2 1/2 cups chicken stock, hot
1/4 cup grated parmesan
Kumara Crisps1/2 cup oil
1/2 kumara, peeled and cut into strips
Sea salt to taste
Heat the oil in a heavy-based pan. Add the onion, garlic and bacon and sauté until soft, fragrant and just coloured
Add the rice and toss to coat the grains in oil. Add the diced kumara and half a cup of the stock, stirring until half the stock has been absorbed. Continue to add the remaining stock, half a cup at a time, stirring occasionally, until the rice grains and kumara are al dente (about 20 minutes).
Stir in the butter and parmesan and serve in shallow bowls with the kumara chips as a garnish.
To make the kumara chips, heat the oil in a small pan or frypan and cook the kumara strips, a few at a time, until they are golden and crispy. Drain on paper towels and sprinkle with sea salt.
Serves 4 as a light meal.