Chorizo & artichoke risotto

Chorizo & artichoke risotto

This vibrant dish is packed full of flavours and needs no accompaniment

Difficulty and servings

Moderately easy

Serves 4 - 4

Preperation and cooking times

ready in 30-40 minutes

Method

  1. Pour the chicken stock into a large pan and keep on the heat at a gentle simmer. Melt half the butter in a large, deep sided, heavy-based frying pan. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
  2. Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up - the risotto should be creamy and the rice tender. Add more stock if needed.
  3. Meanwhile, throw the sliced chorizo into a small frying pan and fry until some fat has come out of the sausage. Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 25g of parmesan and parsley.
  4. Season well and transfer to a large serving dish. Garnish with the reserved chorizo and parmesan.
Try

Curtis' tip

If you can find a good deli, this dish would be great with Spianata Calabrese, a type of spicy salami from Calabrese, a type of spicy salami from Calabria in southern Italy

582 kcalories, protein 18g, carbohydrate 72g, fat 23 g, saturated fat 1.1g, fibre 3g, salt 1.81 g

Recipe from Good Food magazine, January 2004.

Latest comments and suggestions

  • 04 November 2007

    luv2eat commented on this recipe

    This recipe was delicious. I also added mushrooms and used a larger quantity of marinated artichokes - as we love artichokes so much! I used Carnaroli rice in place of the arborio as the Italians here in Oz swear it makes a better risotto. The leftovers tasted even better the next day as the flavour had really developed. Would definitely make this one again!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 05 November 2007

    hairyhatman rated and commented on this recipe

    5 stars

    fantastically tasty, my favourite has always been a red wine, butternut squash risotto but this has swayed me! frying the chorizo gives the whole dish a great smoky flavour, and it's a fairly simple and quick recipe. Thumbs up!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 24 November 2007

    Katrina rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 29 December 2007

    Cuileann rated and commented on this recipe

    4 stars

    Try adding some mushrooms and/or frozen peas to the chorizo as it cooks. Some fennel seeds and a little paprika are also good additions to the rice.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 20 October 2008

    sarah rated and commented on this recipe

    3 stars

    This was pretty simple dish, and an interesting combination of flavours, however I thought it was a bit on the bland side and could have done with a more bold flavour? Perhaps I should have used more chorizo...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Serves 4 - 4

Preperation and cooking times

ready in 30-40 minutes

A meal in itself

Ingredients

  • 1.2l chicken stock
  • 50g unsalted butter
  • 5 shallots , finely chopped
  • 3 garlic cloves , finely chopped
  • 350g arborio rice
  • 200ml dry white wine
  • 70g pack sliced chorizo , each slice cut into quarters
  • 175g marinated artichokes (in olive oil), drained and halved
  • 50g parmesan , grated (reserve 25g/1oz for the garnish)
  • handful flatleaf parsley , finely chopped
Send to a friend Print this recipe Add to your binder

582 kcalories, protein 18g, carbohydrate 72g, fat 23 g, saturated fat 1.1g, fibre 3g, salt 1.81 g

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.