The BBC Good Food logo
Spicy chorizo & harissa barley risotto in a large saucepan

Spicy chorizo & harissa barley risotto

A star rating of 4.8 out of 5.6 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Tuck into this comforting dinner flavoured with harissa and paprika, and made with pearl barley instead of risotto rice

Nutrition: Per serving
NutrientUnit
kcal502
fat16g
saturates3g
carbs74g
sugars11g
fibre5g
protein14g
salt1.4g
Advertisement

Ingredients

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 65g diced chorizo
  • 2 tsp paprika
  • 400g can chopped tomatoes
  • 800ml low-salt vegetable stock
  • 300g pearl barley, rinsed
  • 1-2 tbsp rose harissa, to taste
  • 200g cherry tomatoes, any larger ones halved

Method

  • STEP 1

    Heat the oil in a large saucepan over a medium heat and fry the onion for 5 mins until softened slightly. Add the garlic, chorizo and paprika and fry for 1 min more until fragrant and the chorizo is starting to crisp. Tip in the canned tomatoes, stock, pearl barley and harissa.

  • STEP 2

    Bring the mixture to the boil, cover with a lid, reduce the heat and simmer for 25 mins, stirring occasionally. Tip in the cherry tomatoes and simmer for 10-15 mins more until the pearl barley is tender, with just a little bite. Serve in bowls.

Recipe from Good Food magazine, May 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content