Recipe information
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.
