Seasonal Asparagus and Chorizo Risotto

June 21, 2016Sew White

Sew White Seasonal Asparagus and Chorizo Risotto

A simple dish which is packed full of flavour and topped off with beautiful seasonal asparagus. To make it vegetarian use only vegetable stock and leave out the chorizo.

Seasonal Asparagus and Chorizo Risotto
Author: Sisley White
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 onion
  • 3 celery stalks
  • 2 tablespoons of olive oil
  • 60g chorizo thinly sliced
  • 2 cloves of garlic
  • red chilli to taste
  • 400g risotto rice
  • 100ml white wine
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 1 litre of boiling water
  • 1 pepper chopped into slices
  • 100g sundried tomatoes chopped up
  • 50g freshly grated Parmesan
  • small sprinkle of dried oregano
  • small sprinkle of dried thyme
  • 150g asparagus
  • freshly grated Parmesan to sprinkle on top
  1. Finely chop the onion and celery.
  2. In a frying pan heat up the olive oil and add the onion, celery and chorizo.
  3. Allow the onions and celery to soften on a low heat.
  4. When almost soft add the garlic and chilli and allow to soften.
  5. Add the risotto rice and allow the rice to absorb the oil and fat from the chorizo.
  6. Add the wine and let the rice absorb it.
  7. Dissolve the stock cubes into the boiling water.
  8. Add the sundried tomatoes, chopped pepper and Parmesan.
  9. Add a ladle of stock at a time until the rice has absorbed each one.
  10. Keep stirring the risotto the whole time. Season with salt, pepper and the dried herbs.
  11. Meanwhile steam or griddle the asparagus.
  12. Serve the risotto with the asparagus on top and sprinkle with extra Parmesan

 It takes a while with all the stirring but it’s worth it I promise.


  • Helen at Casa Costello

    June 27, 2016 at 10:53 pm

    I always forget how much sundried tomatoes add to a risotto recipe – I rather like the idea of combining asparagus and chorizo. The asparagus season is slipping by far too quickly this year!

    1. Sew White

      June 28, 2016 at 6:44 pm

      It really is going past too fast. I haven’t eaten enough of it yet!
      Sundried tomatoes are a beautiful and magical thing.

  • Kate @ Veggie Desserts

    June 28, 2016 at 9:38 am

    Fresh local asparagus is such a joy, isn’t it? This recipe looks like the perfect way to celebrate it.

    1. Sew White

      June 28, 2016 at 6:38 pm

      I really like that it is still an ingredient that is seasonal. You must enjoy it when it’s available.

  • Helen @ Fuss Free Flavours

    June 28, 2016 at 10:18 am

    I love a risotto, and chorizo with asparagus sound like the most amazing ingredients to add to it. Ideal for early summer.

    1. Sew White

      June 28, 2016 at 6:37 pm

      Thank you Helen. I love the two combined so have a lot when asparagus is in season.

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