Roasted vegetable and chorizo risotto | Women's Weekly Food

Ingredients

• 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