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 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Course Dinner
Cuisine British
Servings 4people
Calories 638kcal
Ingredients
1onion
3celery stalks
2tablespoonsolive oil
60gchorizo thinly sliced
2clovesgarlic
red chillito taste
400grisotto rice
100mlwhite wine
1chicken stock cube
1vegetable stock cube
1litreboiling water
1pepperchopped into slices
100gsundried tomatoeschopped up
50gParmesanfreshly grated
dried oreganosmall sprinkle
dried thymesmall sprinkle
150gasparagus
1tbspunsalted butter
2clovesgarlic finely chopped (optional for the asparagus)
Parmesangrated 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.