Chorizo Rosemary Pearl Barley Risotto Food

SPICY CHORIZO & HARISSA BARLEY RISOTTO

Spicy chorizo & harissa barley risotto image

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

Provided by Liberty Mendez

Categories Dinner

Time 50m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 502 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium

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