ROASTED VEGETABLE & CHORIZO RISOTTO

SERVES 4 PREP 25 MINS COOK 1 HOUR PER SERVE 3664kj COST $$$

300g kumara, 1cm cubes 2 red capsicums, 1cm cubes 2 zucchini, trimmed, 1cm cubes 1 leek, trimmed, finely sliced 1 eggplant, 1 cm cubes 2 chorizo sausages, 1cm cubes 2tbsp extra-virgin olive oil 1 tbsp smoked paprika 4 cups chicken stock 2 cups water 2 cups arborio rice ½ cup dry white wine ¼ cup grated parmesan steamed vegetables or salad, to serve

1 Preheat oven to hot, 220°C. 2 In a large bowl, toss kumara, capsicum, zucchini, leek, eggplant, chorizo, half oil and paprika. Season. Divide between two large oven trays. Bake 25-30 minutes.

3 Meanwhile, in a large saucepan, heat combined stock and water on high. Bring to the boil, reduce heat to very low and keep warm.

4 In a large frying pan, heat remaining oil on medium. Add rice and cook 1 minute, stirring to coat. Mix in wine, cook 2 minutes. Add ½ cup stock and stir until absorbed. Continue adding stock ½ cup at a time, stirring well until absorbed.

5 Stir roasted vegetables and parmesan through. Season. Serve with vegetables or salad of choice.