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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1st Jul, 2014
Loved it! I'm particularly pleased to find a low GI alternative to rice, pearl barley was an excellent substitute, probably even more filling. I'll be switching Pearl Barley for rice in the future. Do chop the rosemary up finely though. I accidentally chewed down on a large piece which was unpleasant.
29th May, 2014
great recipe, so cheap and tasty
22nd May, 2014
Made this last night, really tasty and east to make. Really like using the Pearl Barley instead of rice- great texture and pretty much fool proof!
10th May, 2014
I love this! Considering how simple it is to make it tastes divine. Everything can pretty much be left to do its own thing, so nice to have this option after a day at work. Pearl barley works brilliantly, i imagine some people would not be able to tell the difference! Low GI, so probably better than rice too.
RosieVimes's picture
30th Apr, 2014
Really liked this recipe, the pearl barley is a great alternative to risotto rice and has a wonderful texture. We used about 150g of chorizo for two, and served with some crusty bread. Next time we would perhaps add a little more stock/water whilst cooking, as suggested, just to have a slighty more juicy consistency when it comes to serving.
17th Apr, 2014
Absolutely delicious. Will become one of my signatures!
6th Mar, 2014
Loved this. I make risotto all the time but until now have always used Arborio rice. The pearl barley was delicious and had a great texture and somehow feels healthier! I needed more stock. It reheated well in the microwave the day after.


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