This risotto is one of my favourite autumnal dinners. The chorizo and the smoked paprika work together to create a warming flavour, which goes really well with the sweet potato. It’s a really quick and easy dinner to prepare, that feels impressive! You can sub the sweet potato for butternut squash, or even swede, as these are all in season at the moment.
Overall time required: 30 minutes
- 100g arborio (risotto) rice
- 100g chorizo, sliced
- 10 mushrooms, finely chopped
- 450g chicken stock
- 150ml white wine
- 2 teaspoons smoked paprika
- 1 onion, finely chopped
- 50g cheese (I like to use a combination of cheddar and manchego)
- 1 sweet potato, cubed
- 1 teaspoon dried oregano
- Handful of chopped fresh parsley
- 3 garlic cloves, minced
- 25g butter
- 1 teaspoon olive oil
- salt and pepper
- Prepare your arborio rice according to the instructions on the packet. Whilst this is boiling, add the olive oil to a separate frying pan on a medium-high heat, then add the chorizo and fry for 1-2 minutes.
- Add your onion, sweet potato and mushrooms to the pan and fry for a further 5-6 minutes. Add your garlic, oregano and salt and pepper and reduce the heat to low.
- By this point, your rice should be boiled, add it to the pan with the chorizo and vegetables and pour in the white wine and add the smoked paprika. Leave to simmer for 1-2 minutes.
- Gradually add your chicken stock to the pan over the next 10 minutes, stirring throughout. You want the liquid to have cooked off before progressing to the next stage. If you find the risotto is still quite ‘soup like’, raise the heat slightly.
- Add your cheese and parsley and stir through until the cheese has melted.
- Serve, perhaps alongside some garlic bread, it makes a great side!