Asparagus season is always so exciting! I was not impressed by asparagus as a child. Back home we had only pickled white asparagus. The colour of it was a little bit off putting. My mum was very curious but we gave up very quickly, as none of us liked it. However I was still determined to try it fresh when I moved to London. And I can honestly say that I just love the fresh green asparagus! So no surprises I have been gorging on it for about 3 weeks now… Some shops sell the thin variety which is super easy to prepare and tastes lovely.
My favourite way of having asparagus is in a risotto. I love how well it goes with the rice and peas. A little bit of chilli sauce is excellent to enhance the flavours. I have decided to add some of the goat’s cheese just towards the end of cooking. The crumbled pieces melted beautifully into the risotto and add some delicious nutty flavour.
I also like to add a bit of meat just to bring a bit of saltiness and a crisp finish. Sliced chorizo is delicious when fried on a hot pan. In this way each slice crisps up and some of the fat melts away. If you prefer you can also fry a few prawns or just keep the risotto as vegetarian option.
Asparagus and White Wine Risotto with Crispy Chorizo
80 g frozen peas
1 cup rice
3 cloves of garlic
80 ml white wine
400 ml vegetable or chicken stock
70 g goat’s cheese
50 g sliced chorizo
Chop the garlic into small pieces or if you have a garlic press put through to create a paste. Fry garlic with olive oil on ow heat until it become darker in colour. Add white wine and leave to simmer until wine and oil incorporate together. Wine is cooked off once all the oily spots disappear and the mixture has one consisted colour. Add the rice and fry further until all liquid is soaked up. Keep on the heat for a bit longer to fry the rice. Add part of a chicken stock and leave to simmer. After 5 minutes add asparagus and frozen peas. Keep pouring the stock as required to keep the rice covered. Keep stirring until mixture starts to thicken.
Once rice is cooked, add broken cheese pieces and chilli sauce. Mix well to allow cheese to melt. Fry chorizo slices in a separate pan until crispy. Plate up risotto and decorate with fried chorizo slices.