Chilli, Bacon & Sweet Potato Risotto

Coat the sweet potato with some olive oil and a generous pinch of salt and pepper. Spread out the sweet potato evenly on a baking tray and put into the oven for 20 minutes, or until soft and golden brown.

In a pot, bring the water to the boil and dissolve the vegetable stock powder. Leave the pot on a low heat to keep it warm.

Heat the butter and oil in a pan over a medium-high heat. Add the onion, garlic, chilli, and bacon and cook for about 4-5 minutes or until the onion softens and the bacon has coloured. Add the arborio rice and cook for a further 1 minute. Add half of the white wine and a ladle of stock to the pan and stir until the rice has absorbed all of the liquid, add the remaining wine and another ladle of stock and continue this process until the rice is al dente.