What to eat before an ultramarathon can be challenging. It needs to be packed full of carbohydrate, low in fibre, have a little bit of protein and of course be tasty! Additionally as you may often be away from home with limited cooking utensils it needs to be easy.
The following is a favourite that I am known to cook up for a house full of runners prior to a big event, and it packs a flavour punch!
Sweet Potato & Sage Risotto
You will need:
8 Slices prosciutto
Olive Oil
1 Red onion
2 Medium Sweet Potatos cut into cubes (2cm)
2 Cups arborio rice
2 Litres Chicken Stock
3/4 Cup Shredded Parmesan
Ground Sage – 2 Table Spoons
Heat a large saucepan over medium heat.
Cook the prosciutto till crispy, remove and place on a spare plate.
Add 3/4 cup olive oil.
Add the onion and sweet potato and cook over a medium heat for 4-5 minutes.
Add the rice and stir through until it is well coated in the oil.
Stirring constantly, add hot chicken stock 3/4 of a cup at a time. Continue this process until all the stock is absorbed and the rice is cooked and creamy. (30-40 minutes).
Once cooked stir in the parmesan and sage.
Break the prosciutto over the top and enjoy.
Then its time to sit down and enjoy this flavour bomb!
Enjoy the adventure.
Run, smile and have fun!
Nick