Chorizo & rosemary pearl barley risotto

Chorizo & rosemary pearl barley risotto

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(45 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

Nutrition and extra info

Nutrition: per serving

  • kcal497
  • fat15g
  • saturates6g
  • carbs68g
  • sugars6g
  • fibre3g
  • protein25g
  • salt1.6g
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Ingredients

  • 225 chorizo ring, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Method

  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.

  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.

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

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Comments, questions and tips

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Natasha London
28th Jul, 2017
5.05
Very delicious! I made it with rice and used only one can of chopped tomatoes. Also, I cooked the chorizo and rosemary from the start. I am very happy with the outcome!
Muggins5078
23rd Jul, 2017
5.05
Yummy dish for the family. I added a glass of white wine, smoked paprika, roast peppers I had in a jar, tin of chick peas, parsley, and topped it off with grilled halloumi. Crusty bread would have been nice to have with it but as I didn't have any we had a grilled naan bread each. I will definitely make this again.
BecksF
20th May, 2017
3.8
Lovely recipe - after reading the comments I added salt, pepper, smoked paprika, a little oregano and some chicken too. I also put half the chorizo and an extra sprig of rosemary in at the start. Absolutely gorgeous served with some roast zucchini, and a sprinkling of Parmesan.
bridget7243
1st May, 2017
2.55
Pearl barley didn't taste cooked after 45 minutes of simmering. Next time, I'll add another cup of stock and stir through for an hour. I added paprika as suggested in the comments and used hot chorizo. This gave the dish a smoky flavour.
Dionne88
28th Mar, 2017
3.8
Will be adding this one to our regular meal choice, my partner loved it
Petawilson
26th Mar, 2017
5.05
Very tasty indeed. My one yr old couldn't get enough of it. I added glass of white wine at the beginning and fried chestnut mushrooms and smoked paprika half way through. Also seasoned very well with s&p. It was really really good.
Nueces
30th Jan, 2017
5.05
As others I added smoked paprika, also if you have some sherry (or port) add a dash, completely changes the acidity of the tomatoes and makes it a bit sweeter. Added fresh parsley on top as well
hopkinsonc
16th Nov, 2016
3.8
Really tasty. Advise using more liquid and cook for an hour so pearl barley is really soft. I added left over sundried tomato pesto and a bit of peri peri sauce. Delicious!
cmidmore
16th Oct, 2016
Surprisingly delicious. Had pearled spelt so i used that instead of barley. Had no tomatoes with olives in so I just used an ordinary tin. Used hot chorizo which was extra tasty
islevire
3rd Sep, 2016
3.8
Really tasty alternative to rice will definitely be making again. I added 2 tsp of paprika when frying the onions and a fresh chilli chopped. Also only used 1 stalk of rosemary and that was plenty. Kept well and tasted great cold for lunch the next day as well.

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okciaran
2nd Dec, 2014
Is this freezable at all or does it last in the fridge?
AFX77UK
9th Jan, 2015
Have frozen lots of times before with no problems :)
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