Spicy chorizo & harissa barley risotto

Tuck into this comforting dinner flavoured with harissa and paprika, and made with pearl barley instead of risotto rice

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 502
  • fat 16g
  • saturates 3g
  • carbs 74g
  • sugars 0g
  • fibre 5g
  • protein 14g
  • salt 1.4g


  • 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


  1. 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.

  2. 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.

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