Risotto with chorizo and veggies


( 2 adults and 2 kids )

  • 1.5 litreswater
  • 2 cubechicken stock
  • 200 gramscarrots*
  • 250 gramsmushrooms
  • 15 cherry tomatoes
  • 75 gramsparmesan
  • 150 gramschorizo-
  • onion
  • 1 clovegarlic
  • 300 gramsrisotto rice
  • 0.5 tbspdried oregano- or thyme
  • 200 mlwhite wine
  • 0.5 lemon
  • wholewheat baguette
  •  salt
  •  pepper
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Risotto can be made in as many different ways as there are families! The base stays the same however, and then the fillings can be varied to your hearts content. Here we've made our risotto with crispy chorizo, mushrooms, cherry tomatoes and crunchy carrots. Yum!


1. Heat the water until boiling along with the stock cubes. Peel the carrots and finely dice them. Clean and quarter the mushrooms, rinse and halve the tomatoes, roughly grate the parmesan and set the lot off to the side.

2. Dice the sausage and place it on a cold pan. Turn on the hob and cook until crispy in its own fat. Let it drip off on a bit of a kitchen roll. Now cook the mushrooms at high heat in the fat from the sausage - remember to season with salt and pepper. Put the sausage and mushrooms to the side.

3. Finely chop onion and garlic and cook on medium heat with a bit of olive oil in a big pot for approx. 5 minutes, until nice and fragrant and the onions go clear. You don't want them to brown. Add risotto rice and oregano and stir for a few minutes to keep it from burning. Add wine while stirring and turn up the heat slightly. Stir until the rice has absorbed almost all of the wine.

4. Add the stock with a soup ladle while stirring. Let the rice absorb the stock after each spoonful before adding more. Continue until the risotto has the consistency of thin rice porridge. You might not need all of the stock. Be careful not to make the risotto too thick and firm - you want it runnier than you think, and with a bit of bite left in the rice. When the risotto cools on the plate, it can easily go too firm.

5. Take the risotto off the heat and add grated parmesan, carrots, mushrooms, chorizo and cherry tomatoes. Save a bit for garnish, if you fancy. Stir carefully and season with salt, pepper and lemon juice to taste. Serve in deep plates with wholewheat bread on the side, and optionally a bit of herbs and extra roasted mushrooms, chorizo and tomato on top. Enjoy!


You don't need to splurge on real parmesan - you can go for Grana Padano instead, a cheaper alternative that tastes almost exactly like the real deal.

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