Serves 4
Ingredients
For the Risotto
Olive oil
1 Onion
2 Cloves of garlic
2 Slices Smoked Bacon
1 Teaspoon Smoked Paprika
300g of risotto rice
1 glass of white wine
1 litre of chicken or vegetable stock
1 Knob Butter
Parmesan Cheese
4 Sweet Potatoes
For the Chicken and Vegetables
8 Chicken Thighs
2 Red Peppers
2 Red Onions
200g Chorizo
Handful of Parsley
Salt
Pepper
Method
- Pre heat the oven to 180 degrees
- Peel and chop the sweet potato into bite size pieces and place in a roasting tin
- Sprinkle with olive oil, salt and pepper and place in the oven for 45 minutes
- Place the chicken thighs into a roasting tin
- Sprinkle with olive oil, salt and pepper and place in the oven for 45 minutes
- Chop the red onion, pepper and chorizo into bite size pieces
- Sprinkle with olive oil, salt and pepper and place in the oven for 30 minutes
- To make the risotto finely dice the onion, garlic and smoked bacon
- Heat some olive oil in a pan, add the onion, bacon and garlic with a pinch of salt and cook until soft (not brown)
- 5 minutes into cooking add the smoked paprika
- Once softened, add the risotto rice and cook for a few minutes
- Add the white wine and cook until absorbed
- Add the stock a ladle full at a time and stir. When the liquid is absorbed add another ladle full of stock. Continue to do this until the risotto rice is cooked and the liquid is absorbed. This will take approx 18 – 20 minutes and you should have a thick creamy texture with some bite to the rice.
- Take the risotto off the heat and add the butter and parmesan cheese
- Just before the risotto is ready take the sweet potato out the oven and blend with a small amount of stock to a smooth puree
- After adding the butter and cheese mix though the sweet potato and season to taste
- Serve by placing the risotto on the place first, topped by the chicken thighs, then the roasted onion, pepper and chorizo. Sprinkle with a little chopped parsley