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