Chorizo & Sweet Potato Spelt Risotto

Peel and slice the red onion[s]

Cut the mini cooking chorizo in half

Peel and finely chop (or grate) the garlic

Peel and chop the sweet potatoes into bite-sized pieces

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of olive oil 

Once hot, add the sliced red onion and chopped chorizo with a pinch of salt and cook for 3-5 min until the onion is starting to soften and the chorizo is browned

Meanwhile, dissolve the chicken stock cube[s] in 600ml [1L] boiled water 

Once the red onion is softened, add the chopped garlic with the smoked paprika and cook for 1 min or until fragrant

Once fragrant, add the spelt to the pan with the chicken stock and cook, covered, for 15 min

After 15 min, add the chopped sweet potato 

Cook, covered, for a further 20 min or until the liquid has reduced and the sweet potato and spelt are cooked 

Tip: if it's looking dry add a splash more water!

Meanwhile, roughly chop the parsley, including the stalks 

Cut the lemon[s] in half 

Cut 1/2 [1] lemon into wedges  

Once cooked, add half of the chopped parsley and the juice of 1/2 [1] lemon to the spelt risotto – this is your Chorizo & Sweet Potato Spelt Risotto