SunRice

Oven Baked Chorizo & Sweet Potato Risotto

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Prep time

15min

Cook time

60min

A delicious hearty dish the whole family will enjoy! Perfect for those nights curled up by the fire! Steam some winter vegetables for on the side to take this oven baked risotto to a whole new level!

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 50 g Butter

  • 2 Chorizo (chopped)

  • 1 Large Leek (halved, thinly sliced)

  • 1 clove Garlic (crushed)

  • 1½ cup SunRice Arborio Risotto Rice

  • 1 l Chicken Stock

  • 500 g Sweet Potato (peeled, cut into 3cm pieces)

  • 1 tbsp Olive Oil

  • 40 g Parmesan (finely grated)

  • 2 tbsp Flat Leaf Parsley (chopped)

Arborio

Characteristics

Medium

Medium

Tender

Tender

Creamy

Creamy

Photo of Oven Baked Chorizo & Sweet Potato Risotto

Method

  • 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.

  • 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.

  • 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.

  • 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.

  • 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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