Name: Chorizo & rosemary pearl barley risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 225 chorizo ring, sliced; 1 onion finely chopped; 1 garlic clove finely chopped; 300g pearl barley; 400g can chopped tomato with sliced olives; 1l hot chicken stock made with 1 stock cube; 2 stalks rosemary leaves chopped

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Chorizo & rosemary pearl barley risotto

Chorizo & rosemary pearl barley risotto

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.3 out of 5.113 ratingsRate

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Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

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Ingredients

Nutrition

Units:

MetricUS

225 chorizo

ring, sliced
1 onion

finely chopped
1 garlic clove

finely chopped
300g pearl barley
400g can chopped tomato

with sliced olives
1l hot chicken stock

made with 1 stock cube
2 stalks rosemary

leaves chopped

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Nutrition: per serving

kcal497

low
fat15g
saturates6g
carbs68g
sugars6g
fibre3g
protein25g
salt1.6g

Method

step 1

Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
step 2

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, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
step 3

Season and stir in the rosemary and chorizo to serve.

Recipe from Good Food magazine, March 2014

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A star rating of 4.3 out of 5.113 ratings

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