Friday, 10 April 2015

Vegetable, Chorizo & Pearl Barley Risotto


225g chorizo slices
1 onion
1 clove of garlic
1-2 tsps of dried rosemary
1/2 courgettes, chopped
1 orange or yellow pepper, chopped
300g pearl barley
2/3 carrots, chopped
400g tin of tomatoes
1 lt of chicken stock made with 1 OXO cube


  1. Fry the chorizo in a pan until it is golden and crispy. 
  2. Remove from the pan with a slotted spoon, leaving the oil from the chorizo in the pan.
  3. Fry the onions, garlic and rosemary in a pan for a few minutes before adding the courgette and peppers and frying for a further few minutes.
  4. Add the pearl barley to the pan and coat in the oil.
  5. Add the carrots, tomatoes and chicken stock to the pan, bring to a simmer and place a lid on the pan.
  6. Simmer for about 30 minutes or until all or most of the liquid has been absorbed by the barley.
  7. Stir in the chorizo and heat for a few minutes, before serving.

Serve with grated cheese sprinkled on top!

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