INSTRUCTIONS (for 4 persons):

1. Place 4 slices of pancetta under the broiler until golden brown. 

2. Peel and cut 2 large sweet potatoes into pieces. Cover them with water in a saucepan and bring to a boil for 20 minutes. Drain. 

3. Crush the sweet potato pieces with the mascarpone until you obtain a smooth and homogeneous purée. 

4. Season with nutmeg, salt and pepper. In a large saucepan, heat the vegetable broth (chicken or vegetable) with 1 litre of water. Set aside over low heat.

5. In a large saucepan, melt 2 tablespoons of butter and let the red onions sweat for 5 minutes. Season with salt and pepper, add a clove of chopped garlic and continue cooking for 2 minutes.

6. Add 280g of arborio rice (risotto rice) and mix well to coat it completely with butter.

7. Pour in 12 cl of white wine and reduce until the rice has completely absorbed it. Pour 1 ladle of hot broth (vegetable or chicken) over the rice and let it absorb. Continue until you have poured a litre of broth.

8. Stir in the sweet potato puree, 50g of freshly grated parmesan cheese and a handful of fresh basil. Mix well and adjust the seasoning.

9. Serve and garnish with a spoon of parmesan cheese, a turn of the black pepper mill, the crumbled grilled pancetta and a few fresh basil leaves. Sprinkle with GR'EAT Provence granola.

The extra tip: for a more healthy version, opt for whole grain rice or pre-soaked buckwheat for 8 hours before cooking it.

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

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