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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16th Nov, 2016
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!
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
3rd Sep, 2016
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.
SmileyBecks's picture
10th Apr, 2016
The pearl barley was good a nice change to a usual risotto, however it tasted overwhelming of tomato as other reviewers said. I added extra smoked paprika and chilli as some others suggested. Not sure if we'll make this one again.
7th Mar, 2016
This recipe is great! My daughter loves it. I added anchovies and it went down a treat! Try its guys. J x
3rd Mar, 2016
Love this dish, simple, tasty, filling and inexpensive. A family favourite. Make extra and use left overs to stuff peppers topped with melted cheese.
jfowler12's picture
24th Jan, 2016
I really liked the use of pearl barley in place of risotto rice. It has a really lovely texture; worth giving a try. I accidentally put in four sprigs on rosemary, which was FAR too much, so do be careful with your herb quantities, people!
16th Nov, 2015
I was worried about making this as not sure the family would like pearl barley but took on the recommendations from below, added mushrooms, peppers, cayenne pepper, my touch smoked paprika, tomato puree and chicken because i did not have as much chorizo left as i thought. It went down a treat . It did take longer for the barley to soften but will be making it again. wanted to out 5 stars but it wouldn't let me ? why
6th Nov, 2015
I really liked it. Used less chorizo and added torn pieces of leftover roasted chicken and mushrooms. My chorizo was spicy so didn't need extra flavouring but stock was too salty so will add more water next time; good amount of tomatoes for me. Definitely needs a salad or other vegetables on the side.
6th Oct, 2015
Nice. Added smoked paprika and chilli powder after noting comments. Will make again. Might try without tomatoes next time.


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