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.

  • 25 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Roasted vegetable and chorizo risotto
  • 300 gram kumara, peeled, 1cm cubes
  • 2 red capsicums, seeded, 1cm cubes
  • 2 zucchini, trimmed, 1cm cubes
  • 1 leek, trimmed, finely sliced
  • 1 eggplant, 1 cm cubes
  • 2 chorizo sausages, 1cm cubes
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon smoked paprika
  • 4 cup chicken stock
  • 2 cup water
  • 2 cup arborio rice
  • 1/2 cup dry white wine
  • 1/3 cup grated parmesan
  • vegetables of choice or salad, to serve


Roasted vegetable and chorizo risotto
  • 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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