Chorizo and Pearl Barley Risotto

Ingredients

• Chorizo ring, sliced into coins
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 300g pearl barley
• 400g can of chopped tomatoes
• 1L hot chicken stock
• 2 stalks of rosemary, leaves chopped and stalks removed

Method

1. Heat a pan over a medium heat and fry chorizo for about 5 minutes until golden and have released its oil. Remove with a slotted spoon and set aside, covering with tin foil to keep warm (and stop you eating all of them).
2. Add the onion, garlic and paprika to the pan and cook for about 5 minutes until soft.
3. Add the pearl barley and stir well to coat in oil, before adding the stock and tin of tomatoes. Bring just to the boil, then simmer and cook for 30 minutes, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender.
4. Season then stir in rosemary and chorizo to serve.