Recipe

Barley & Chorizo Risotto

Time: 1 hr
Yields: 2 Servings
  • Heat a non-stick frying pan over a medium heat

  • Fry the chorizo for 3-4 mins until it turns golden and releases its oil.

  • Remove with a slotted spoon and set aside..

  • Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften.

  • Add the pearl barley and stir well to coat in the oil.

  • Add chopped tomatoes and the chicken stock.

  • Bring just to the boil, then turn down to a simmer and cook for 30 mins.

  • Stir occasionally, until all the liquid has been absorbed and the pearl barley is tender, add extra water if needed.

  • Season and stir in the rosemary and chorizo to serve.

Ingredients
  • 225gms sliced chorizo
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • 300g pearl barley
  • 1 large tin chopped tomato (with olives if poss)
  • 1 litre hot chicken stock
  • 2 stalks fresh rosemary chopped<