Chorizo & artichoke risotto

Chorizo & artichoke risotto

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(15 ratings)

Ready in 30-40 minutes

More effort

Serves 4 - 4
This vibrant dish is packed full of flavours and needs no accompaniment

Nutrition and extra info


  • kcal582
  • fat23g
  • saturates1.1g
  • carbs72g
  • sugars0g
  • fibre3g
  • protein18g
  • salt1.81g
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  • 1.2l chicken stock
  • 50g unsalted butter
  • 5 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 garlic clove, finely chopped
  • 350g arborio rice
    Arborio rice

    Arborio rice

    ahh-bore-e-o rice

    The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…

  • 200ml dry white wine
  • 70g pack sliced chorizo, each slice cut into quarters



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 175g marinated artichoke (in olive oil), drained and halved
  • 50g Parmesan, grated (reserve 25g/1oz for the garnish)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful flatleaf parsley, finely chopped


  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.

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Comments (13)

rasabasa's picture

My favourite version of a "meaty" risotto, and so easy to do!

cocovanilla's picture

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

tasha_515's picture

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

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

hungryboyfriend's picture

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

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

hazel_ra's picture

Two words:

Bloody tasty!

cara82's picture

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

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

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

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

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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