Creamy Risotto with Chorizo and Sweet Potato

With the King’s Birthday long weekend coming up, I wanted to share a recipe fit for royalty. After some research, I discovered that the King’s favourite dishes include coddled eggs for breakfast, pheasant, and risotto. Coddled eggs are super easy to make in the Thermomix and pheasant isn’t as accessible unless you head to the Prahran Market (and pheasant isn’t cheap in Australia). So risotto it is!

Why you’ll want to try this Chorizo Risotto recipe

We all know that the Thermomix creates brilliant risotto, and if you own a Thermomix appliance you’ve probably tried many recipes on Cookidoo. Here’s another to add to your collection: Chorizo and Sweet Potato Risotto. It’s a delightful blend of sweet, spicy, and savoury flavours that’s perfect for a special occasion. Enjoy this recipe during the long weekend (or anytime really), and treat yourself to a dish that’s fit for a king!

Our Risotto Ingredients

• Sweet Potato: Adds natural sweetness and creamy texture, enhancing the savoury elements.
• Olive Oil: Enhances flavours with a rich, fruity note; use your preferred oil if desired.
• Smoked or Sweet Paprika: Adds warm, smoky flavour; choose sweet paprika for a milder taste.
• Cumin Seeds (Optional): Provides earthy, slightly nutty flavour for added depth.
• Salt and Pepper: Essential for seasoning.
• Grana Padano or Parmesan Cheese: Adds nutty, umami-rich flavour; Thomas Dux Grana Padano is a great choice.
• Garlic Cloves: Infuses fragrant, savoury aroma and flavour.
• Red Onion: Adds sweet, slightly sharp flavour that mellows when cooked.
• Chorizo Sausage: adds a smoky, spicy punch that balances the sweetness of the sweet potato. Choose a nice one.
• Whole Peeled Tomatoes: Adds a touch of acidity for balance and freshness. You probably already know I like Annalisa-tinned tomatoes for when fresh tomatoes aren’t in season.
• Risotto Rice (Carnaroli or Arborio): High starch content for a creamy texture.
• Boiling Water: Helps release starches, creating a creamy consistency.
• Chicken Stock Pot or TM Stock Paste: Adds depth and concentrated flavour.
• Unsalted Butter: Smooth, creamy finish that melds all flavours together.

Tips and Tricks

• Don’t rinse the rice: Arborio rice’s natural starch is crucial for achieving that creamy risotto texture.
• Warm stock is key: Using warm chicken stock helps maintain a consistent cooking temperature, resulting in evenly cooked rice.
• Make it your own: Feel free to add some baby spinach or roasted capsicum for extra colour and nutrition.

Frequently Asked Questions

This Chorizo Risotto combine the sweetness of roasted sweet potatoes with the spicy, smoky flavours of chorizo, all enveloped in a creamy, cheesy risotto. It’s a comforting and flavourful dish that is perfect for our chilly weather (June in Melbourne) at the moment!

Creamy Risotto with Chorizo and Sweet Potato

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Indulge in a comforting bowl of Creamy Risotto with Chorizo and Sweet Potato. This hearty dish combines smoky chorizo, velvety sweet potatoes, and creamy Arborio rice for a flavour explosion. Find out our secret to achieving the perfect risotto texture without constant stirring!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Difficulty Easy

Course Lunch or dinner

Cuisine Italian

Servings 4

Method Thermomix AND oven / Air fryer

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Equipment

• 1 Thermomix
• 1 Air fryer or Oven

Ingredients

  

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• 200 – 300 g sweet potato cut into cubes
• 10 g olive oil or your preferred oil
• 1/2 tsp Smoked paprika or sweet paprika
• 1/2 tsp Cumin optional
• Salt and pepper to taste (I use flaked salt)
• 100 g Parmesan cheese cut into small cubes lets look after those blades (I use Thomas Dux Grana Padano 14 Months)
• 2 garlic cloves
• 100 g red onion quartered
• 1 chorizo sliced lengthwise then into slices
• 1/2 tin whole peeled Analissa tomatoes This is my favourite brand of tinned tomatoes.
• 30 g olive oil
• 300 g risotto rice e.g., carnaroli or Arborio
• 400 g boiling water
• 1 Continental Chicken Stock Pot or 1 heaped tsp of TM stock paste
• 40 g unsalted butter diced
• Additional salt and black pepper to taste

Instructions

 

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Prepare the Sweet Potato:

• Peel and cube the sweet potato into bite-sized chunks.
• Spray with oil ([I like using a refillable oil sprayer if available)]
• Sprinkle with paprika, salt, pepper, and cumin if using.
• Toss to coat and air fry at 180°C for 15 minutes or until golden brown. (if you don't have an air fryer, you can use your oven 180°C fan until golden brown and roasted)

Grate the Parmesan:

• Place Parmesan in a clean dry mixing bowl and grate for 10 seconds/speed 10. Or grate however you wish.
• Transfer to a bowl and set aside.

Chop the Garlic and Onion:

• Place garlic in the mixing bowl and chop for 4 seconds/speed 5.
• Add quartered red onion and the half tin of tomatoes.
• Chop for 4 seconds/speed 5.
• Scrape down the sides of the mixing bowl.

Cook the Chorizo and Vegetables:

• Add olive oil and chorizo to the bowl.
• Attach the simmering basket to the top of the lid and sauté for 5 minutes / 120°C/reverse speed 1.

Cook the Risotto:

• Add the risotto rice, boiling water, and stock to the bowl.
• Cook for 12 minutes/100°C/reverse speed 1.

Finish and Serve:

• Remove the mixture from the bowl and place it into a Thermoserver.
• Add the butter, 1/2 the grated Parmesan, salt, and pepper.
• Sprinkle the cooked cubed sweet potato over the rice, stirring gently with a spatula. Let it rest with the lid on for 2 minutes before serving. Sprinkle the remaining parmesan on top.

Video

Notes

See blog post for ingredient tips

Want to know more?

See what else we do with Chorizo Sausage

Or what else we do with Risotto for Easy Dinner Recipes