ROASTED VEGETABLE & CHORIZO RISOTTO
SERVES 4 PREP 25 MINS COOK 1 HOUR
• 300g orange sweet potato, 1cm cubes
• 2 red capsicums, 1cm cubes
• 2 zucchini, trimmed, 1cm cubes
• 1 leek, trimmed, finely sliced
• 1 eggplant, 1cm cubes
• 2 chorizo, 1cm cubes
• 2 tbsp 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 220°C.
2 In a large bowl, toss orange sweet potato, capsicum, zucchini, leek, eggplant, chorizo, half the oil and paprika. Season. Divide between two large oven trays. Bake 25-30 mins.
3 Meanwhile, in a large saucepan, heat combined stock and water on high. Bring to boil, reduce heat to very low and keep warm.
4 In a large frying pan, heat remaining oil on medium. Add rice. Cook 1 min, stirring to coat. Mix in wine. Cook 2 mins.
Add ½ cup stock. 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.