Chorizo & rosemary pearl barley risotto

Contains pork – recipe is for non-Muslims only
Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

Prep:15 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 497
fat 15g
saturates 6g
carbs 68g
sugars 6g
fibre 3g
protein 25g
salt 1.6g

Ingredients

225 chorizo ring, sliced
1 onion, finely chopped
1 garlic clove, finely chopped
300g pearl barley
400g can chopped tomatoes with sliced olives
1l hot chicken stock, made with 1 stock cube
2 stalks rosemary, leaves chopped

Method

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