Chicken, Chorizo, Mushroom & Asparagus Risotto
Over a year ago
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Ingredients
- 400g Aborio rice
- 2tsb Olive oil
- 1 Onion. chopped
- 2 Garlic cloves. crushed
- 150ml White wine
- 2.5 pints Chicken stock
- 2tsb Parsley
- 25g Butter
- Plenty of Grated parmesan
- Salt & Pepper
- 300g Diced chicken
- Handful Diced Chorizo
- 5 Asparagus spears
Accompaniment
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Method
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1
1. Sautee the Chicken, chorizo, mushrooms and aspargus spears in a frying pan.
2. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Add a generous handful of parmesan to the rice.
3. Stir the parsley, butter, salt and pepper into the rice mixture.
4. Add the chicken, chorizo, mushrooms and aspargus spears to the rice.
5. Serve with freshly grated Parmesan cheese.
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