Risotto With Small Vegetables And Chorizo

• 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.

shallots, eggplant small, zucchini, tomatoes, butter, risotto, white wine, parsley, mascarpone, parmesan cheese, chorizo

Taken from www.yummly.com/recipe/Risotto-with-Small-Vegetables-and-Chorizo-2046553 (may not work)