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

Nutrition:

  • kcal582
  • fat23g
  • saturates1.1g
  • carbs72g
  • sugars0g
  • fibre3g
  • protein18g
  • salt1.81g
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Ingredients

  • 1.2l chicken stock
  • 50g unsalted butter
  • 5 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

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

  • 3 garlic cloves, 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
    Chorizo

    Chorizo

    chore-reeth-oh

    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

    Parmesan

    parm-ee-zan

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

  • handful flatleaf parsley, finely chopped

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.

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Comments, questions and tips

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saracrofts
29th Dec, 2007
4.05
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
5th Nov, 2007
5.05
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
4th Nov, 2007
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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