Sage Risotto with Chorizo and Sweet Potato


8 cups reduced-sodium chicken broth (approx.)

Pinch saffron threads

1/4 cup butter, divided

1 pkg (4 oz) Campofrio Diced Chorizo Sarta Dulce

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp chopped fresh sage

2 cups Arborio rice

1/2 cup dry sherry

1 cup diced sweet potato

1/4 cup shaved Parmesan cheese

2 tbsp toasted chopped almonds

2 tbsp chopped fresh parsley

1 tbsp extra-virgin olive oil


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 6

  1. Heat chicken broth with saffron in saucepan set over medium heat; keep hot over low heat.


  1. Heat 2 tbsp butter in skillet set over medium heat; cook chorizo, onion, garlic and sage for about 3 minutes or until softened. Add rice; cook, stirring constantly, for 1 minute.


  1. Add sherry; cook, stirring constantly, for about 3 minutes or until liquid is absorbed.


  1. Add sweet potato. Ladle hot broth mixture into rice mixture, 1/2 cup at a time, stirring after each addition until all liquid is absorbed, cooking for 20 to 25 minutes or until rice and sweet potato are tender. Stir in remaining butter.


  1. Ladle risotto into bowls. Garnish with Parmesan, almonds and parsley; drizzle with olive oil.


Tip: You can also add 1 cup frozen or fresh peas 1 minute before the end of risotto cooking time if desired.