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Prep Time
45 min
Cuisine
Fusion
For a heartier twist on a classic risotto, we've used spelt, an ancient wholegrain that's high in fibre. As well as being quick to prep, this easy one-pot sweet potato risotto is flavoured with chorizo and paprika for a wonderfully rich taste. One-pot luck! (Dairy-free: see our FAQs for details).
Prep Time
45 min
Cuisine
Fusion
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 760 kJ 181 kcal |
2398 kJ 570 kcal |
Fat of which saturates |
7 g 2.4 g |
22.2 g 7.5 g |
Carbohydrate of which sugars |
24.8 g 3.9 g |
78.4 g 12.4 g |
Fibre | 2.2 g | 6.9 g |
Protein | 7.1 g | 22.4 g |
Salt | 1.31 g | 4.12 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Peel and slice the red onion[s]
Cut the mini cooking chorizo in half
Peel and finely chop (or grate) the garlic
Peel and chop the sweet potatoes into bite-sized pieces
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of olive oil
Once hot, add the sliced red onion and chopped chorizo with a pinch of salt and cook for 3-5 min until the onion is starting to soften and the chorizo is browned
Meanwhile, dissolve the chicken stock cube[s] in 600ml [1L] boiled water
Once the red onion is softened, add the chopped garlic with the smoked paprika and cook for 1 min or until fragrant
Once fragrant, add the spelt to the pan with the chicken stock and cook, covered, for 15 min
After 15 min, add the chopped sweet potato
Cook, covered, for a further 20 min or until the liquid has reduced and the sweet potato and spelt are cooked
Tip: if it's looking dry add a splash more water!
Meanwhile, roughly chop the parsley, including the stalks
Cut the lemon[s] in half
Cut 1/2 [1] lemon into wedges
Once cooked, add half of the chopped parsley and the juice of 1/2 [1] lemon to the spelt risotto – this is your Chorizo & Sweet Potato Spelt Risotto
Garnish the Chorizo & Sweet Potato Spelt Risotto with the remaining chopped parsley, a grind of black pepper and the lemon wedges
Enjoy!