Dinner ideas

Roasted vegetable and chorizo risotto

This versatile, veggie-packed risotto recipe can double as freezer-friendly rice patties so make a double batch and save half for an easy family meal down the track.
roasted vegetable and chorizo risotto recipe
1H 25M



1.Preheat oven to 220°C.
2.In a large bowl, toss kumara, capsicum, zucchini, leek, eggplant, chorizo, half oil and paprika. Season. Divide between two large oven trays. Bake for 25-30 minutes until tender.
3.Meanwhile, in a large saucepan, heat combined stock and water on high. Bring to boil, reduce heat to very low and keep warm.
4.In a large frying pan, heat remaining oil on medium. Add rice and cook for 1 minute, stirring to coat. Mix in wine and cook for 2 minutes until almost evaporated. Add 1/2 cup stock and stir until absorbed. Continue adding stock, 1/2 cup at a time, stirring well until stock is absorbed before adding more. Continue cooking until rice is just tender.
5.Stir roasted vegetables and parmesan through. Season to taste (see tip). Serve with vegetables or salad if liked.

Make a double quantity and form half cooled mixture into 8 flattened patties. Place on a lined tray and freeze. Defrost, then shallow-fry for 2-3 minutes each side until golden. Drain on paper towel and serve with mixed salad leaves and aioli.


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