A creamy delicious chorizo risotto utilising the great flavour of asparagus and lemon.
Pour the chicken stock into a large pot and bring to a simmer.
In a heavy based fry pan cook the onion and garlic until softened (2-3 minutes) on a medium heat with the butter.
Add the chorizo and cook until browned. Add the rice and mix into the onion, garlic and chorizo well making sure all the grains are well covered in the juices. Cook for 2-3 minutes untill the pan is quite dry.
Pour in a ladle full of stock and stir well. Allow the liquid to almost evaporate before ladling in another ladle full. Repeat stirring the rice as you go until all the stock has been used up and your rice is lovely and creamy (approximately 15 minutes).
While the risotto is cooking blanch the asparagus for 1-2 minutes in boiling water and refresh immediately in cold running water to stop any further cooking.
To test the rice sample a small amount and it should have bite to it still but not be chalky.
Add the asparagus in, mixing well along with three quarters of the the grated parmesan and the juice and lemon zest.
Mix well and serve with the remaining parmesan on top.
1.5 litres chicken stock
1 Red Onion peeled and finely chopped
3 Garlic Cloves peeled and finely chopped
50 grams Butter
1 pack chorizo sausage sliced thinly
500 grams aborio rice
1 bunch Asparagus each spear slice diagonally into 4 pieces
Juice and zest of 1 lemon
1/2 cup parmesan grated