ROAST VEG & CHORIZO RISOTTO
SERVES 4 PREP 25 MINS COOK 1 HOUR
• 300g sweet potato, 1cm cubes
• 2 red capsicums, 1cm cubes
• 2 zucchini, trimmed, 1cm cubes
• 1 leek, trimmed, finely sliced
• 1 eggplant, 1 cm cubes
• 2 chorizo, 1cm cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 4 cups chicken stock
• 2 cups water
• 2 cups arborio rice
• ½ cup dry white wine
• ¼ cup grated parmesan
• steamed vegetables or salad, to serve
1 Preheat oven to 220°C.
2 In a large bowl, toss sweet potato, capsicum, zucchini, leek, eggplant, chorizo, half oil and paprika. Season. Divide between two large oven trays. Bake 25-30 mins.
3 Meanwhile, in a large saucepan, heat…
