Monday, 23 June 2014

Chorizo & Paprika Pearl Barley Risotto

Our latest obsession is pearl barley - it is a cheap and healthy way of filling yourself up, being low in fat but high in fibre. It added a lot more substance to our Chunky Scotch Broth recipe. Although on its own barley can taste a little bland, this recipe is a good way of jazzing the grain up as it is bursting with both colours and flavours. This recipe is a good starting point into which you can add any leftover veg or meat you have kicking around in the fridge - previously we have added mushrooms, leeks, spinach and chicken, all of which worked well. The use of pearl barley as opposed to the usual arborio risotto rice also saves a lot of effort as less stirring is required so you can pretty much just leave it to cook itself!

To Serve 4 You Will Need...

3 onions

300g pearl barley

2 tins chopped tomatoes

1 chorizo ring

2 tsp paprika

Approx. 1 litre chicken stock

Salt and pepper

1 clove of garlic

A splash of red wine

Chopped fresh basil to garnish

You Will Need To...

- Finely chop the onions, place in a large heavy based pan over a medium heat until soft, then add the crushed garlic.

- Slice the chorizo into discs and add to the pan, fry for about 3-5 mins.

- Add the pearl barley, stir, and then pour the chopped tomatoes into the pan with a splash of red wine.

- Add the stock and bring to a simmer - cook for about forty five minutes until the pearl barley is soft.. If there appears to be not enough liquid, simply add a little more stock or boiling water to stop the mixture from drying out.

- Stir through the paprika and seasoning to taste

- Garnish with fresh basil and serve.

Enjoy! C & Z x

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