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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
1 garlic clove
garlic
10g parsley
flat parley (100%)
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Meanwhile, dissolve the chicken stock cube[s] in 600ml [1L] boiled water
4
Once the red onion is softened, add the chopped garlic with the smoked paprika and cook for 1 min or until fragrant
5
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!
6
Meanwhile, roughly chop the parsley, including the stalks
Cut the lemon[s] in half
Cut 1/2 [1] lemon into wedges
7
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
8
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