I love risotto and I love chorizo, but I’d honestly not thought of combining them until recently. I’m so glad I did because the flavour and texture of this dish is unrivalled.
- 1 pack of VBites chorizo style pieces
- 1 large onion
- 2 large cloves of garlic
- Approx 300g of dry pearl barley
- 1 litre of vegetable stock
- 1 stalk of fresh rosemary
- 1 can of higher end chopped tomatoes
First up get a nice big pan on the hob, warming up. Soy based chorizo isn’t as fatty as it’s pig’s flesh alternative, but it still produces a small amount of oil when heated up. Pour the entire contents of your chorizo pack into the pan and allow to frazzle for about 3 minutes. Remove from the pan and place to one side in a bowl.
Now the pan should have a thin coating of oily, spicy, paprika goodness. Chuck in your chopped onion and minced garlic. Allow them to brown a little before adding in the pearl barley. Stir well ensuring that the barley is well coated. Add in your chopped tomatoes. ( Look I don’t normally go in for high end products, but I would recommend a higher end tinned chopped tomatoes in this recipe, because they tend to use vine tomatoes and they give a more intense flavour.) Mix and then add all of the vegetable stock. Unlike arborio rice risotto you can chuck it all in at once, but you need to sir it often.
You may have to add extra water as the sauce thickens because the pearl barley takes about 30 minutes to cook.
When you’re happy that the barley is cooked and the sauce has thickened to your liking, add the chopped rosemary and chorizo. Turn off the heat and serve.
Full of punchy flavours for you to enjoy. X