Risotto recipe

I have a recipe post that isn't to do with baking today, crazy!

Last night I made risotto for Jake, he had never had it before so it was comforting to know that he wouldn't of had a clue if it went wrong. Fortunately, it didn't go terribly, I was actually quite proud.

Ingredients

As much chorizo as you like, I used about 150g, slice it thinly.

Risotto rice, 1/2 cup per person

1 large glass of white wine

Baby tomatoes

2 sweet potatoes

Vegetable stock

1 red onion

2 cloves garlic

Olive oil

Butter

Balsamic vinegar

You may notice a red pepper in there, I forgot to use it, oopsie, feel free to add it in though.

Pre heat your oven to 180 degrees, put your tomatoes and sweet potato chunks in a baking tray, cover in a generous amount of olive oil, season with salt and a little pepper and add a splash of balsamic vinegar, roast for about 25 minutes.

Put some oil in a deep pan, add the sliced garlic and onion and fry for roughly 5 minutes, add the chorizo and simmer for another 5 minutes. Add the rice, and after a couple of minutes on a medium heat, add the wine. Make sure it's hot enough for the wine to simmer. Add your stock cube to 500ml of boiling water and stir until completely dissolved. Start to add it to the rice, bit by bit, it should take 15-20 minutes to do this, don't rush it or your risotto could end up dry and stodgy.

Your sweet potato and tomatoes should be done by now, stir them in and add a knob of butter, stir and then leave to rest for a few minutes. Serve how you like, salad/bread works well, season to taste.

Enjoy!

Megan xo

 

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