Baked Chorizo and Asparagus Risotto

March 25, 2016

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.

1 tsp olive oil
1 red onion
130g chorizo (I buy ready diced to save time)
300g arborio rice
150ml red wine
400g can chopped tomatoes
A few sprigs of thyme
400ml chicken stock (or 400ml water and 1 chicken stock cube)
125g asparagus (this is the weight with the woody bits removed)
125g frozen peas
50g manchego cheese

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...
See the full directions on my site

Nutritions

Calories
71

Sodium
74mg
3% DV

Fat
3g
4% DV

Protein
2g
5% DV

Carbs
7g
2% DV

Fiber
0.7g
2% DV