Chorizo & artichoke risotto

Chorizo & artichoke risotto

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(12 ratings)

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Cooking time

Ready in 30-40 minutes

Skill level

Moderately easy

Servings

Serves 4 - 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
582
protein
18g
carbs
72g
fat
23g
saturates
1.1g
fibre
3g
sugar
0g
salt
1.81g

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

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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.

Recipe from Good Food magazine, January 2004

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Comments

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cocovanilla's picture
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Love it! I used a packet of grilled, marinated artichokes and it was perfect.

tasha_515's picture
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This was really good - we added some courgette and had goat's cheese on top rather than parmesan. Also sprinkled a little paprika on the top. Delicious!

pinkystan's picture
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Sooo tasty and easy. I also used tinned artichoke hearts - the ones in oil are too oily!

hungryboyfriend's picture
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Great recipe, think the artichoke and chorizo worked really well together. I used artichoke hearts from a can as they were only £1 and they tasted great!

aaronj's picture
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"add two handfuls of hot stock" I did this and scolded myself!
Very good recipe though!

hazel_ra's picture
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Two words:

Bloody tasty!

cara82's picture
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I only used a small amount of Chorizo (less than I would use in other dishes) in this but found it quite overpowering. I don't think the Artichoke and Chorizo worked very well together. I added in some Asparagus as well which was quite good. Perhaps I need to change the amounts to get it just right!

dyanne's picture
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I'ma huge fan of risotto and this is one of the best. I had guests over for dinner - one is quite a foodie and went to say that this was the best risotto he had ever tasted. It was delicious and I will definaitely be cooking this one again.

sarahgough's picture
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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...

saracrofts's picture
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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.

harrietriall's picture
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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!

germania's picture

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!!

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