Risotto With Small Vegetables And Chorizo Recipe

Name: Risotto With Small Vegetables And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots; 1 eggplant small; 2 zucchini small; 2 tomatoes; 2 1/8 tablespoons butter; 1 3/4 cups risotto; white wine 5 cl.; broth 65 cl.; parsley; 2 tablespoons mascarpone; 2 tablespoons Parmesan cheese; 3 pieces chorizo

Servings: persons

2 shallots
1 eggplant small
2 zucchini small
2 tomatoes
2 1/8 tablespoons butter
1 3/4 cups 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.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 shallots, 1 eggplant small, 2 zucchini small, 2 tomatoes, and more.

Yes, Risotto With Small Vegetables And Chorizo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto With Small Vegetables And Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions