Pancetta, Sweet Potato And Sage Baked Risotto

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400 g sweet potato (kumara), chopped

1 tablespoon olive oil

2 teaspoons olive oil, extra

4 slices pancetta

40 g unsalted butter

¼ cup torn sage leaves

1 ½ cup arborio (or risotto) rice

4 ½ cups chicken stock

1 cup finely grated parmesan

sea salt and cracked black pepper

melted unsalted butter, for drizzling

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