Risotto with endive and chorizo by Alexandra Kinsella

Alexandra Kinsella (Service Desk Supervisor) her favourite dish is risotto with endive, chorizo and a lot of parmesan cheese. We are happy that she has shared her recipe with us, so we can all enjoy this flavourful dish!


• 1 vegetable stock cube

• Olive oil 

• 150 gram Risotto Rice

• 50 gram Chorizo 

• 250 gram endive

• 75 gram Parmesan cheese


1. Boil half a litre of water and add the vegetable stock.

2. Heat the oil in a deep-frying pan and fry the risotto shortly. Then add the stock little by little, adding a new dash when the previous has been completely absorbed.

3. Cut the chorizo into cubes.

4. Heat a dash of oil in a frying pan and fry the chorizo for about 4 minutes.

5. Add the chorizo to the rice and toss a few times. Then add the endive and stir well.

6. Add half of the Parmesan cheese to the risotto. Stir well until all the cheese has melted.

7. Season the risotto with salt and pepper, divide between two plates and finish with the remaining Parmesan cheese.

8. Eet smakelijk!