Risotto with Small Vegetables and Chorizo

Risotto with Small Vegetables and Chorizo


If you want the flavors and look of a fine dinning restaurant, but can’t afford the tab, then try this Risotto with Small Vegetables and Chorizo. This rich, hearty, healthy, and savory dish is perfect for a summer day. These fresh ingredients blend well to create a creamy and flavorful dish that everyone will love. Be sure to pick up the ingredients the next time you go shopping so you can enjoy this blissful dish this weekend.


  • 2 shallots
  • 1 eggplant (small)
  • 2 zucchini (small)
  • 2 tomatoes
  • 30 grams butter
  • 360 grams risotto
  • white wine (5 cl.)
  • broth (65 cl.)
  • parsley
  • 2 tablespoons mascarpone
  • 2 tablespoons parmesan cheese
  • 3 pieces chorizo


  1. 1Peel and finely chop the shallots.
  2. 2Wash the vegetables and cut them into small cubes.
  3. 3Install the flexible drummer.
  4. 4Set at maximum temperature and speed at Blend 1.
  5. 5Put the butter and shallots in the bowl and let it cook for 2 minutes.
  6. 6Add the vegetables and let it cook for 2 more minutes.
  7. 7Add the rice and continue for 2 minutes.
  8. 8Add the white wine and parsley.
  9. 9Continue with the same programming for 3 minutes.
  10. 10Add broth, lower the temperature to 210 F and let cook for 15 minutes.
  11. 11After this time, salt and pepper to taste, then add the mascarpone, parmesan cheese and chopped chorizo.
  12. 12Stir it for a few seconds and serve.
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