Name: Chorizo & Artichoke Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups chicken broth; 1 cup diced chorizo; 1 small onion, diced; 2 cloves of garlic, minced; 1 cup artichoke hearts, quartered; 1/2 cup grated Parmesan cheese; 2 tbsp olive oil; Salt and pepper to taste; Fresh parsley for garnish

Chorizo & Artichoke Risotto Recipe

Carmina Sarmiento Modified: November 12, 2023

Photos of Chorizo & Artichoke Risotto Recipe

How To Make Chorizo & Artichoke Risotto

Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1 cup Arborio rice
4 cups chicken broth
1 cup diced chorizo
1 small onion, diced
2 cloves of garlic, minced
1 cup artichoke hearts, quartered
1/2 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a saucepan, heat the chicken broth and keep it warm over low heat.
In a separate large pot, heat the olive oil over medium heat. Add the diced chorizo and cook until it releases its oils and becomes crispy.
Add the diced onion and minced garlic to the pot and sauté until they become translucent.
Add the Arborio rice to the pot and stir to coat it in the chorizo and onion mixture for about a minute.
Begin adding the warm chicken broth to the pot, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes.
Stir in the artichoke hearts and grated Parmesan cheese.
Season with salt and pepper to taste.
Remove from heat and let the risotto rest for a couple of minutes.
Serve hot, garnished with fresh parsley.