Name: Roasted vegetable and chorizo risotto
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 300 gram kumara, cut into 1cm cubes; 2 red capsicums, cut into 1cm cubes; 2 courgettes, trimmed, cut into 1cm cubes; 1 leek, trimmed, finely sliced; 1 eggplant, cut into 1cm cubes; 2 chorizo sausages, cut into 1cm cubes; 2 tablespoon extra virgin olive oil; 1 tablespoon smoked paprika; 4 cup chicken stock; 2 cup water; 2 cup arborio rice; 1/2 cup dry white wine; 1/4 cup grated parmesan; steamed vegetables or salad to serve

Roasted vegetable and chorizo risotto

Getting in a good dose of veges is easy with this tasty risotto recipe. Spiked with chorizo and paprika, this dish has a wonderful smokey flavour that's delicious on chilly nights

Serves 4

Prep

25M

Cook

Total

1H 25M

This recipe first appeared in Woman’s Day.

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Ingredients

300 gram kumara, cut into 1cm cubes

2 red capsicums, cut into 1cm cubes

2 courgettes, trimmed, cut into 1cm cubes

1 leek, trimmed, finely sliced

1 eggplant, cut into 1cm cubes

2 chorizo sausages, cut into 1cm cubes

2 tablespoon extra virgin olive oil

1 tablespoon smoked paprika

4 cup chicken stock

2 cup water

2 cup arborio rice

1/2 cup dry white wine

1/4 cup grated parmesan

steamed vegetables or salad to serve

Method

1.Preheat oven to hot, 220°C.

2.In a large bowl, toss kumara, capsicum, courgette, leek, eggplant, chorizo, half the oil and paprika. Season. Divide between two large oven trays. Bake for 25-30 minutes.

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

4.In a large frying pan, heat remaining oil on medium. Add rice and cook for 1 minute, stirring to coat. Mix in wine and cook for 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 veges and parmesan through. Season. Serve with veges or salad.