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Chorizo & artichoke risotto
- 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
Directions:View on BBC Good Food
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