MEALS IN MINUTES
50g butter
2 chorizo, chopped
1 large leek, halved, thinly sliced
1 garlic clove, crushed
1 ½ cups SunRice Arborio Risotto Rice
1 litre (4 cups) chicken stock
1 (about 500g) kumera, peeled,
cut into 3cm pieces
1 tablespoon olive oil
40g parmesan, finely grated
2 tbs chopped flat leaf parsley
Prep+cooktime1hour serves4
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1 Preheat oven to 200°C/180°C fan.
Melt butter in a large flameproof
dish over medium heat until
foaming. Add chorizo, cook for
5 minutes or until light golden.
Use a slotted spoon to remove
chorizo to a plate. Cover and
set aside.
2 Add leek and garlic to the
same pan and cook, stirring, for
3 minutes or until leek is soft.
Stir in the rice, cook stirring for
1 minute. Add the stock and
bring to the boil. Cover
with a tight-fitting
lid or foil.Bake on the middle shelf of the
oven, stirring every 10 minutes,
for 30 minutes.
3 Meanwhile, put the kumera
on a baking tray. Drizzle with
the oil and season. Roast above
the risotto for 30 minutes until
golden and tender.
4 Stir the chorizo and kumera
into the risotto, return to the
oven for 5-8 minutes or until
rice is tender and has absorbed
all the stock. Stir through the
parmesan and parsley, season
and serve immediately.TIP Make sure you taste before
seasoning as different stocks
vary in their salt content.
You can use 2 cups stock
and 2 cups water.Made with
SunRice
Australian-
grown
Arborio
rice