Risotto with asparagus and chorizo
Ingredients
For
4
personnes
- 1 bunch of asparagus
- 2 shallots
- 320 g round-grain risotto rice (Arborio or similar)
- 80 cl of chicken stock
- 50 g chorizo
- 50 g of grated pecorino
- 6 tbsp full-flavoured olive oil
- Salt and freshly ground pepper
Tip
Outside the season, you can replace fresh asparagus with frozen asparagus when making your asparagus and chorizo risotto.
Instructions
- Wash and peel the asparagus. Trim the ends, then cut the asparagus into pieces. Blanch only the tips for 5 minutes in boiling salted water.
- Peel and chop the shallots, then fry them gently in 3 tablespoons of full-flavoured olive oil. Next, add the unwashed rice and stir until the grains turn translucent. Season with salt and pepper, then pour in two ladles of hot stock. Continue to stir whilst cooking and add more stock as the rice absorbs it.
- After 8 minutes, add the asparagus stalks (set the tips aside) and continue cooking, adding stock regularly.
- Next, cook the asparagus tips in a frying pan with a tablespoon of strong-flavoured olive oil for a few minutes.
- When the rice is cooked (about 18 minutes), add 2 tablespoons of full-flavoured olive oil, the asparagus ends and the diced chorizo. Stir and serve with shavings of pecorino.
Tip
Outside the season, you can replace fresh asparagus with frozen asparagus when making your asparagus and chorizo risotto.
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