Asparagus risotto with chorizo chips
Gluten-free, egg-free, nut-free (check chorizo)
- 2 bunches asparagus
- 125g chorizo, sliced 3mm thick (optional)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups Arborio rice
- 125mL white wine
- 1.5L good quality chicken or vegetable stock (gluten-free)
- 60g freshly grated parmesan cheese
Snap the ends off the asparagus and discard. Cut the tips off the asparagus (they will be about 2cm long) and set aside. Chop the remainder of the asparagus into 5mm lengths.
Place stock in a saucepan and heat until simmering. Heat oil in a large heavy based frypan at medium heat, cook the chorizo slices (if using) for 2 minutes each side until crisp and golden. Transfer chorizo to a plate and set aside. Add onion to frypan and fry for two minutes, add garlic and cook for another two minutes. Turn up the heat, add Arborio rice and stir constantly for two minutes until heated through. Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add a soup ladle (about 1/2 cup) of hot stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock. Add the chopped asparagus (not the tips). Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next. The risotto will take 15-20 minutes to cook. As always with risotto, make sure you use a nice white wine and enjoy a glass while stirring! When the rice is nearly soft, add the asparagus tips and parmesan and cook for another 2 minutes. Serve risotto topped with chorizo chips (if using) and extra parmesan.
- I love cooking risotto, you can have all the ingredients ready, then let your mind drift away while stirring, (granted this is difficult if the kids are screaming in the background). Very therapeutic.
- There are usually leftovers for lunch the next day or to make into risotto cakes as an accompaniment to tomorrow night’s dinner.