Chorizo & rosemary pearl barley risotto

Chorizo & rosemary pearl barley risotto

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(79 ratings)

Prep: 15 mins Cook: 40 mins


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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  • 225 chorizo ring, sliced



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

  • 1 onion, finely chopped



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


  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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20th Feb, 2020
Isn't that more "paella" than risotto?
3rd May, 2019
Very nice! I read the comments about the lack of flavour, so I added mild chilli powder, onion powder, oregano, smoked paprika, cayenne pepper and black pepper, and it's given it a nice kick
27th May, 2018
This was indeed delicious and apparently low carb! Thanks for all the tips on adding smoked paprika, a slosh of sherry and some mushrooms. Those really picked it up, Parmesan on top and a salad on the side. Delicious!!
Natasha London
28th Jul, 2017
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!
23rd Jul, 2017
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.
20th May, 2017
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.
1st May, 2017
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.
28th Mar, 2017
Will be adding this one to our regular meal choice, my partner loved it
26th Mar, 2017
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.
30th Jan, 2017
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


2nd Dec, 2014
Is this freezable at all or does it last in the fridge?
9th Jan, 2015
Have frozen lots of times before with no problems :)
5th Jan, 2019
I left the lid on the pot during the simmering process and also used plain tinned tomatoes without olives and I found there was enough liquid to fully cook the barley though I do like it with a little bite still in it. I added frozen peas as well as olives with the chorizo at the end and left it on the heat until peas and chorizo heated through.
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