Asparagus, Broad Bean & Chorizo Risotto


Two bowls of risotto sitting next to a chopping board holding a block of parmesan

There's something incredibly comforting about sitting down to a bowl of perfectly cooked risotto. Tender spring greens add bite to the creamy rice, and the chorizo pairs perfectly with the Parmesan.

Prep time: 15mins 

Cooking time: 45mins  

Serves 4  


  • 1 Brown Onion 
  • 2 Garlic Cloves 
  • 220g Chorizo 
  • 1½ Cups Arborio Rice  
  • 1L Chicken Stock  
  • 1 Bunch of Asparagus 
  • ½ Cup Peeled Broad Beans 
  • 120g Baby Spinach Leaves 
  • 120g Pecorino 


  • ¼ Cup White Wine 
  • 50g Butter  
  • Salt and Pepper 
  • Rosto Olive Oil 


  1. Fill a large bowl with iced water. 
    Snap the woody ends off the asparagus and finely slice the stems. Keep the tips whole. Finely chop the brown onion and garlic. Dice the chorizo and grate the Pecorino cheese. Set all aside. 
  2. Bring a medium sized pot with salted water to the boil and blanch the broad beans and asparagus tips for 30 seconds. Remove, plunge into the iced water, drain well. Set the asparagus tips aside and peel the outer skin off the broad beans, revealing the inner kernels. 
  3. Place a large deep pan over medium high heat, add olive oil and sauté the chorizo for 2 mins. Add the onion and garlic and sauté further for 2 mins. Add the arborio rice and cook for 1 min, stir well to ensure every grain has a coating of oil. 
    Add the white wine to the pan, stir through and bring to the boil. Simmer for 2-3 mins until at most of the wine has evaporated. Reduce heat to medium low and add the stock a little at a time, stirring until absorbed or evaporated.  
    Add the butter, salt, pepper, asparagus stems and broad beans to the rice. Cook for another 5 mins until veggies are cooked and rice is al dente (with a little bite). 
  4. Turn off the heat, add the Pecorino and spinach. Stir until well mixed and spinach wilts. 
    Serve Asparagus Chorizo risotto, garnished with asparagus tips, extra Pecorino and a drizzle of olive oil. 


Tips and leftovers: 

  • Add more water or stock, if necessary and keep cooking to achieve the right consistency.  



Let us make it easy for you! You can order the ingredients for this recipe as a Ready to Cook Meal Kit.