Spicy artichoke one-potby Gail Moffat |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 2 |
| Recipe Ingredients |
| 1 tbsp olive oil; knob of butter; 1 small onion, finely chopped; 100g chorizo, thinly sliced; 175g long-grain rice; 100ml dry white wine; 350ml chicken stock; 100g artichoke hearts in olive oil, drained and roughly chopped; 4 tbsp parsley. |
| Recipe Method |
| Heat the oil and butter in a pan and gently ccok
the onion for 2 minutes until softened. Add the chorizo and rice
and cook, stirring to coat the rice grains in oil, for 2
minutes. Add the wine and allow to bubble for 1 minute. Add the stock, bring to the boil, turn down the heat and simmer for 12 minutes until the rice is cooked. Gently add the artichoke hearts and warm through. Season and add the parsley, serve at once. |
| More recipes: |
| Chicken
risotto milanese Spanish casserole Pork pan-fry with creamy mushrooms Chunky chorizo, pasta and bean soup Mushroom and bacon risotto |
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