Chorizo-Asparagus Risotto

Chorizo-Asparagus Risotto


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This risotto is unique in its own way. This is a good combination of the meat, and veggies.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

2 servings


  • 4 small stalks of asparagus
  • 125g chorizo, sliced 1-inch thick
  • 1 tablespoon of olive oil
  • 2 cups of Arborio rice
  • 4 cups of white wine
  • A pinch of salt and pepper to taste
  • 1.5L chicken stock

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Chop the non-edible parts of the asparagus off and discard them. Cut the tips off the asparagus and set aside. Chop the remainder of the asparagus into quarter-inch length pieces.
Heat the oil and chorizo in a large heavy based frypan at medium heat; cook the chorizo slices for 2 minutes each side until crisp and golden. Then transfer the chorizo to a plate and set aside. Turn up the heat, add Arborio rice and stir constantly for two minutes until heated through. The pour in the wine. Cook until wine has almost evaporated.
Add about 1/2 cup of hot stock to the frypan, turn the heat down to a simmer and stir until the stock is absorbed, then add another ladle of stock. Add the chopped asparagus. Continue adding the stock, stirring and allowing each ladleful to be absorbed before adding the next. The risotto will take 15-20 minutes to cook. When the rice is nearly soft, add the asparagus tips and cook for another 2 minutes. Serve the risotto topped with chorizo.

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