This recipe first appeared in Woman’s Day.
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Ingredients
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.
Note
- Form into flattened patties, freeze. Defrost and shallow- fry for 2-3 minutes each side.