Chorizo & artichoke risotto

Chorizo & artichoke risotto

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(16 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 shallots, finely chopped



    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



    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, questions and tips

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11th Jan, 2015
My favourite version of a "meaty" risotto, and so easy to do!
20th Apr, 2012
Love it! I used a packet of grilled, marinated artichokes and it was perfect.
25th Jun, 2011
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!
20th Jun, 2011
Sooo tasty and easy. I also used tinned artichoke hearts - the ones in oil are too oily!
30th Mar, 2011
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!
25th Aug, 2010
"add two handfuls of hot stock" I did this and scolded myself! Very good recipe though!
25th Aug, 2010
Two words: Bloody tasty!
3rd Jun, 2009
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!
9th Apr, 2009
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.
20th Oct, 2008
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...


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