Oven Baked Chorizo & Sweet Potato Risotto | Rice Recipes | SunRice

Oven Baked Chorizo & Sweet Potato Risotto

Easy

< 1 Hour

Serves 4

Oven Baked Chorizo & Sweet Potato Risotto

Ingredients Method

Ingredients


Arborio 750G Png Transparent

Method


  1. Preheat oven to 200°C. Melt butter in a large flameproof dish over medium heat until foaming. Add chorizo, cook for 5 minutes or until light golden. Use a slotted spoon to remove chorizo to a plate. Cover and set aside.

  2. Add leek and garlic to the same pan and cook, stirring, for 3 minutes or until leek is soft. Stir in the, rice, cook stirring for 1 minute. Add the stock and bring to the boil. Cover with a tight-fitting lid or foil. Bake on the middle shelf of the oven, stirring every 10 minutes, for 30 minutes.

  3. Meanwhile, put the sweet potato on a baking tray. Drizzle with the oil and season. Roast above the risotto for 30 minutes until golden and tender.

  4. Stir the chorizo and sweet potato into the risotto, return to the oven for 5-8 minutes or until rice is tender and absorbed all the stock. Stir through the parmesan and parsley, season and serve immediately.

  5. Make sure you taste before seasoning as different stocks vary in their salt content. You can use 2 cups stock and 2 cups water.

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Oven Baked Chorizo & Sweet Potato Risotto

Easy

< 1 Hour

Serves 4

Ingredients


Method


  1. Preheat oven to 200°C. Melt butter in a large flameproof dish over medium heat until foaming. Add chorizo, cook for 5 minutes or until light golden. Use a slotted spoon to remove chorizo to a plate. Cover and set aside.

  2. Add leek and garlic to the same pan and cook, stirring, for 3 minutes or until leek is soft. Stir in the, rice, cook stirring for 1 minute. Add the stock and bring to the boil. Cover with a tight-fitting lid or foil. Bake on the middle shelf of the oven, stirring every 10 minutes, for 30 minutes.

  3. Meanwhile, put the sweet potato on a baking tray. Drizzle with the oil and season. Roast above the risotto for 30 minutes until golden and tender.

  4. Stir the chorizo and sweet potato into the risotto, return to the oven for 5-8 minutes or until rice is tender and absorbed all the stock. Stir through the parmesan and parsley, season and serve immediately.

  5. Make sure you taste before seasoning as different stocks vary in their salt content. You can use 2 cups stock and 2 cups water.