Chorizo, Sweet Potato & Wakefield Pinot Gris Risotto

Ingredients

1kg sweet potato, peeled and diced
Extra virgin olive oil
1 cup Wakefield pinot gris
1 chorizo sausage, thinly sliced
1 litre chicken stock
1 large white onion, finely chopped
1 1/2 cups arborio rice
1/2 cup toasted pine nuts
2 cloves crushed garlic
Sea salt and cracked black pepper, to season
Flaked parmesan cheese, to serve

Directions

Preheat your oven to 180 degrees. Place oven foil in 2 baking trays and spread over the diced sweet potato. Drizzle with oil and put in the oven for 35 minutes or until golden and tender.

 

Pour in Wakefield Pinot Gris and chicken stock into a saucepan and heat until hot - then turn to a low simmer.

Heat oil in a large pan and add the onion, garlic and chorizo. Stir and cook for just over 5 minutes until onion is browned. Add in the arborio rice and make sure the rice is coated with oil.

 

Add a ladleful of stock mixture to rice and stir until combined. Simmer until stock has almost been completely absorbed by rice. Continue to add remaining stock to rice this way. After all stock has been used, stir in sweet potato and pine nuts. Season with salt and pepper and serve with cheese.