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Baked Chorizo and Asparagus Risotto

Baked chorizo and asparagus risotto - a delicious, rich risotto, quick and easy to make and ready for the oven in under 10 minutes. Under 600 calories and 2 of your 5-a-day.
Course Main Course
Cuisine Spanish
Keyword Family Friendly Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 portions
Calories 553kcal
Author Charlotte Oates


  • Large ovenproof pan with lid
  • Spoon
  • Sharp knife & chopping board
  • Measuring jug
  • Grater


  • 1 tsp olive oil
  • 1 red onion
  • 130 g chorizo I buy ready diced to save time
  • 300 g arborio rice
  • 150 ml red wine see note 1
  • 400 g can chopped tomatoes
  • A few sprigs thyme
  • 400 ml chicken stock or 400ml water and 1 chicken stock cube
  • 125 g asparagus this is the weight with the woody bits removed
  • 125 g frozen peas
  • 50 g manchego cheese see note 2


  • Pre-heat the oven to 220ºC/200ºC fan
  • Finely chop the red onion.
  • Heat the olive oil (1 tsp) in a large pan, add the red onion and chopped chorizo (130g) and cook on a low heat for 5 minutes stirring regularly to avoid burning.
  • Add the arborio rice (300g) and cook for a further minute, stirring regularly.
  • Add the red wine (150ml), chopped tomatoes (400g can), chicken stock (400ml) and thyme and bring to the boil.
  • While the risotto is coming to the boil, roughly chop the asparagus (so each one is in about three pieces).
  • Once the risotto is bubbling, add the asparagus, put the lid on and put into the oven for 10 minutes.
  • After 10 minutes, add the frozen peas (125g) and stir. Return to the oven for a further 8-10 minutes until the rice is just soft but still has a little bite to it - you may want to check the risotto occasionally to ensure that it's not too dry. If it looks dry before the rice is fully cooked, add a little more water and give it a stir.
  • While the risotto is cooking, finely grate the manchego cheese (50g).
  • Once the rice is cooked, remove from the oven (don't forget the hot lid!), remove the sprigs of thyme and stir in the grated cheese - you may also want to add a little salt to your taste. Personally I choose not to as there's plenty in the other ingredients for my tastes.
  • Serve.


Note 1 - If you'd prefer not to cook with wine then substitute it for 150ml water. The flavour will not be as rich but it'll still taste good.
Note 2 - You can also substitute the manchego cheese for parmesan if you prefer.
2 of your 5-a-day fruit and vegetables.


Calories: 553kcal | Carbohydrates: 69.2g | Protein: 20.3g | Fat: 17.8g | Saturated Fat: 7.7g | Sodium: 840mg | Fiber: 4.4g | Sugar: 6g