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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.
Active Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 portions
Equipment
- Large ovenproof pan with lid
- Spoon
- Sharp knife & chopping board
- Measuring jug
- Grater
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
NOTES
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.
NUTRITIONAL INFORMATION
Calories: 553kcal | Carbohydrates: 69.2g | Protein: 20.3g | Fat: 17.8g | Saturated Fat: 7.7g | Sodium: 840mg | Fiber: 4.4g | Sugar: 6g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.