Spicy One Pot

1 tb olive oil
knob of butter
1 small onion
100g chorizo
175g long grain rice
100ml dry white wine
350ml chicken stock
100g artichoke hearts, drained
4 tb fresh chopped parsley

Heat oil and butterin a heavy-based pan with a tight fitting lid. Add the onion, then fry for 2 mins until softened, stirring occasionally. Add the chorizo and rice, then cook for 2 mins, stirring to ensure the chorizo has started releasing it's oil and all the rice grains are well coated.

Add the wine and let it bubble for 1 min. Pour in the stock and bring to the boil, reduce the heat, cover, then simmer for 10-12mins or until the rice is cooked. Fold in the artichoke hearts and warm through. Season, stir in the parsley and serve at once.