Risotto de temporada con espárragos y chorizo

Ingredientes

• 1 onion
• 3 celery stalks
• 2 tablespoons olive oil
• 60 g chorizo (thinly sliced)
• 2 cloves garlic
• red chilli (to taste)
• 400 g risotto rice
• 100 ml white wine
• 1 chicken stock cube
• 1 vegetable stock cube
• 1 litre boiling water
• 1 pepper (chopped into slices)
• 100 g sundried tomatoes (chopped up)
• 50 g Parmesan (freshly grated )
• dried oregano (small sprinkle)
• dried thyme (small sprinkle)
• 150 g asparagus
• 1 tbsp unsalted butter
• 2 cloves garlic (finely chopped (optional for the asparagus))
• Parmesan (grated to sprinkle on top)

Preparación

1. 1

   Finely chop the onion and celery.

2. 2

   In a frying pan heat up the olive oil and add the onion, celery and chorizo.

3. 3

   Allow the onions and celery to soften on a low heat.

4. 4

   When almost soft add the garlic and chilli and allow to soften.

5. 5

   Add the risotto rice and allow the rice to absorb the oil and fat from the chorizo.

6. 6

   Add the wine and let the rice absorb it.

7. 7

   Dissolve the stock cubes into the boiling water.

8. 8

   Add the sundried tomatoes, chopped pepper and Parmesan.

9. 9

   Add a ladle of stock at a time until the rice has absorbed each one.

10. 10

    Keep stirring the risotto the whole time. Season with salt, pepper and the dried herbs.

11. 11

    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.

12. 12

    Serve the risotto with the asparagus on top and sprinkle with extra Parmesan.