Pearl barley risotto with chorizo and rosemary

by Debbie Gallacher

Ingredients

 

  • 225g chorizo sliced
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 300g pearl barley
  • 400g chopped tomatoes
  • 20 pitted olives sliced
  • 2 tsp of dried rosemary
  • 1 ltr hot stock of choice

 Method

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.

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, olives, rosemary 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.

Stir in the chorizo and serve

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