I have been craving this for a while now. After trying the Sweet potato and chorizo soup I was determined to make a risotto and see if I could create a tasty recipe.
I used the idea from this Pumpkin risotto recipe and pureed the sweet potato to get the right effect I had in mind.
Everybody ate it so it must have been good. I can usually tell if something is OK or not by the amount left in Mr 7's bowl.
2 chorizo sausages
4 sweet potatoes chopped
4-5 cups of chicken stock
Cup of sliced mushrooms
1/2 tsp curry powder
2 Celery sticks chopped
2 cups arborio rice
Parmesan and season to taste
Cup of frozen peas
I added the sweet potato, celery and curry powder in a pot with water and a dash of vegie stock and black pepper. Cook until soft then mash or puree til smooth.
Fry mushroom and chorizo for 5 mins or until slightly brown. Remove from pan and add rice, cook for 2 mins or until translucent. Add stock 1 cup at a time and stir until absorb, keep adding until rice has softened. Stir through mushrooms, chorizo and pureed sweet potato mix. Add baby spinach, peas and parmesan. Season to taste.
Yummy!! Make sure you pop back and tell me what you thought if you are game enough to test this recipe out yourself.