Baked Chorizo and Sweet Potato Risotto

When I published the third edition of  2 Weeks of Dinners for Five I did not imagine that it or the baked risotto would raise so much interest. I’d like to thank everyone who expressed an interest in this recipe and apologise for delay in getting it out to you. I hope your patience will be rewarded with what I believe is a pretty darn tasty meal.

As the name implies, it’s baked.
If, like me, you find it difficult to tend to the stove top for a full half hour with no interruptions this recipe may be the answer you’re looking for. The best part: it's adaptable. Add peas and corn, grated zucchini, swap out chorizo for ham/chicken etc. As long as whatever you add won't absorb the liquid you're good.

You will need a 4ltre (minimum) dutch oven/casserole dish OR a large fry pan and 4ltre capacity baking dish with lid.

*I usually pre-bake the sweet potato up to two days before hand whilst the oven in already in use for something else (waste not want not 😉) 6-8 x 1cm thick slices, 190°C for 20-30 minutes, turning after 15 minutes.

Baked Chorizo and Sweet Potato Risotto

2 Tbsp Cooking Oil
1 Chorizo, diced (approx. 150g)
1 Red Onion, diced (substitute brown if necessary)
3 Garlic Crushed, crushed
1 ½ cups Long Grain Rice
1. 25ltr Chicken Stock (5 cups)
Pinch of Salt and White Pepper
¼ teaspoon Paprika
1 cup Baked Sweet Potato*, diced
¾ cup Parmesan, grated

•Preheat oven to 170°C
•Heat oil in pot *on stove top* and fry chorizo until lightly browned (one-two minutes). Remove from pot and set aside for later.
Do not remove juices from pot.
•Place onion, garlic and rice in the pot and stir continuously for two minutes.

If using frypan, transfer mix to baking dish now.

•Add stock, paprika, salt and pepper. Stir well.
•Place lid on pot and transfer to oven. Bake for 40 minutes stopping to stir after 20 minutes.
•Remove from oven and gently stir in sweet potato and chorizo. Cover and let risotto sit for 5 minutes before serving.

But wait, there's more! No, it's not a set of steak knives, it's a bonus recipe.... Well, more like a suggestion actually. Add an egg and a little flour or breadcrumbs to leftover risotto. Roll them into balls and press a little cube of cheese into the middle. Lightly dust the outside with flour and fry in hot oil until you have a crisp crust.

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