Pea and chorizo risotto

Updated at: Wed, 16 Aug 2023 20:02:02 GMT

Step 1

Pre-heat the oven to 180oC.

Step 2

Peel and finely chop the onion and garlic. Dice the chorizo (if bought whole).

Step 3

Toast the pine nuts in an un-oiled frying pan for 3-5 minutes until they start to brown. Remove from the heat.

Step 4

Snap the bottoms off the asparagus spears and place in a single layer in an oven proof dish. Drizzle with 1 tbsp oil and season with salt and pepper.

Step 5

Heat the olive oil in the frying pan and sauté the onion and diced chorizo for 5-8 minutes until the onion is translucent and the chorizo is starting to crisp around the edges. Add the garlic and stirring for 1 minute.

Step 6

Add the rice and toast for a further minute.

Step 7

Pour the white wine into the frying pan and simmer for 2-3 minutes until reduced.

Step 8

Add a ladle of stock to the pan, stirring continuously as the rice cooks. Once absorbed, add the next ladle of stock and stir. Continue adding ladles of stock, as and when the rice absorbs the liquid for 8-10 minutes.

Step 9

Put the asparagus in the oven to bake for 12-18 minutes.

Step 10

Add the peas to the risotto and continue cooking for a further 8-10 minutes adding more stock as required, until the rice is just cooked. You might not need all the stock – any left over can be frozen in ice cube trays for other recipes. Seaosn to taste.

Step 11

Once the rice is cooked through, remove from the heat and stir in the pine nuts and parmesan.

Step 12

Plate up the risotto and serve with the baked asparagus.

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