Seasonal Asparagus and Chorizo Risotto

June 21, 2019Sew White

There is nothing better in spring is enjoying seasonal asparagus. Especially when it’s used to make a delicious asparagus and chorizo risotto.

This is a simple dish which is packed full of flavour and topped off with beautiful seasonal asparagus. It’s a great store cupboard dish and one that can be adapted to whatever you need. If you want to make it vegetarian use only vegetable stock and leave out the chorizo.

 It takes a while with all the stirring but it’s worth it I promise. Wine definitely is worth using in the asparagus and chorizo risotto. The wine will be absorbed into the rice before the stock. It adds such a great flavour for when you’re eating it.

gorgeous fresh asparagus from the farmers market

Seasonal asparagus and chorizo risotto

I love asparagus and when it’s seasonal and not flown in from other countries it is delicious. It tastes earthy and like this asparagus crop they usually are a lot larger than normal. These were huge! I think we only needed 2 person. They could have been a meal on their own. I loved them.

If I do have some asparagus I do tend to have them as a snack sometimes with tender stem broccoli. I cook them with a little butter, garlic and chilli and they are amazing.

Sew White Seasonal Asparagus and Chorizo Risotto

It does look like a lot of ingredients which could put you off but please don’t be. Once you’ve made it once you will see how simple it is. It is a little bit hands on. I find chopping everything a bit annoying sometimes especially when I’m hungry. However once that task is done all you will be doing is stirring. Keeping it moving in the pan and adding more liquid is the main way you will be spending your time spent when making this dish.

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Seasonal Asparagus and Chorizo Risotto

Sisley White
There is nothing better in spring is enjoying seasonal asparagus. Especially when it's used to make a delicious asparagus and chorizo risotto.
5 from 6 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner
Cuisine British
Servings 4 people
Calories 160 kcal

Ingredients
  

  • 1 onion
  • 3 celery stalks
  • 2 tablespoons of olive oil
  • 60 g chorizo thinly sliced
  • 2 cloves of garlic
  • red chilli to taste
  • 400 g risotto rice
  • 100 ml white wine
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 1 litre of boiling water
  • 1 pepper chopped into slices
  • 100 g sundried tomatoes chopped up
  • 50 g freshly grated Parmesan
  • small sprinkle of dried oregano
  • small sprinkle of dried thyme
  • 150 g asparagus
  • 1 tablespoon of butter
  • 2 cloves of garlic finely chopped (otpional for the asparagus)
  • freshly grated Parmesan to sprinkle on top

Instructions
 

  • Finely chop the onion and celery.
  • In a frying pan heat up the olive oil and add the onion, celery and chorizo.
  • Allow the onions and celery to soften on a low heat.
  • When almost soft add the garlic and chilli and allow to soften.
  • Add the risotto rice and allow the rice to absorb the oil and fat from the chorizo.
  • Add the wine and let the rice absorb it.
  • Dissolve the stock cubes into the boiling water.
  • Add the sundried tomatoes, chopped pepper and Parmesan.
  • Add a ladle of stock at a time until the rice has absorbed each one.
  • Keep stirring the risotto the whole time. Season with salt, pepper and the dried herbs.
  • Meanwhile steam or griddle the asparagus. I would recommend melting the butter into a griddle pan, add some garlic and the asparagus and on a medium heat cook through.
  • Serve the risotto with the asparagus on top and sprinkle with extra Parmesan.
Keyword Asparagus and Chorizo Risotto, Asparagus recipes, Seasonal Asparagus and Chorizo Risotto

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6 Comments

  • 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!5 stars

    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.5 stars

    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.5 stars

    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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