Ingredients for - Spicy chorizo & harissa barley risotto
4.
65g diced chorizo
5.
2 tsp paprika
7.
800ml low-salt vegetable stock
8.
300g pearl barley, rinsed
9.
1-2 tbsp rose harissa, to taste
10.
200g cherry tomatoes, any larger ones halved
How to cook deliciously - Spicy chorizo & harissa barley risotto
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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