This isn’t technically a risotto at all; it’s made with lovely pearl barley (I had some left in the cupboard from my Pearl Barley, Vegetable and Bacon Broth) which makes it comforting, light and less labour intensive than a normal risotto.
You already know I love the flavour combination of chorizo and pea (Chorizo and Pea Pilaf, Creamy Chorizo and Pea Gnocchi) and they work just as well as always in this tasty recipe. Mixed with parsley and just a little crumbling of feta (instead of the parmesan you’d normally have on a risotto) it’s a winner.
This will take about 40 minutes to make and will serve 4.
Chorizo and Pea Pearl Barley Risotto
225g chorizo ring
1 clove of garlic
350g pearl barley
400g tin chopped tomatoes
1 litre chicken stock
250g frozen peas
1 handful chopped parsley
1. Slice the chorizo and put in a large pan over a medium heat. Cook until golden and crisp, then remove from the pan.
2. Chop the onion and garlic and add to the pan. Sizzle for 30 seconds, then add the pearl barley. Stir to coat it in the chorizo oil, then tip in the chopped tomatoes and chicken stock. Bring to the boil, then turn down to a simmer for 25 minutes, until the liquid is mostly absorbed.
3. Throw in the peas, heat for another 2-3 minutes until the peas have cooked through, then season with salt and pepper.
4. Stir in the chopped parsley and the chorizo. To serve, top each bowl with a little crumbled feta.