Spicy chorizo & harissa barley risotto
Tuck into this comforting dinner flavoured with harissa and paprika, and made with pearl barley instead of risotto rice
- Serves 4
Nutrition per serving
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 65g diced chorizo
- 2 tsp paprika
- 400g can chopped tomatoes
- 800ml low-salt vegetable stock
- 300g pearl barley, rinsed
- 1-2 tbsp rose harissa, to taste
- 200g cherry tomatoes, any larger ones halved
Heat the oil in a large saucepan over a medium heat and fry the onion for 5 mins until softened slightly. Add the garlic, chorizo and paprika and fry for 1 min more until fragrant and the chorizo is starting to crisp. Tip in the canned tomatoes, stock, pearl barley and harissa.
Bring the mixture to the boil, cover with a lid, reduce the heat and simmer for 25 mins, stirring occasionally. Tip in the cherry tomatoes and simmer for 10-15 mins more until the pearl barley is tender, with just a little bite. Serve in bowls.