Chorizo and Pea Risotto

Spicy, salty chorizo and sweet peas are a match made in heaven – particularly in this chorizo and pea risotto, which uses pearl barley instead of risotto rice for a lighter, easier dinner.

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. However – and it is a big however! – you can use ordinary risotto rice in this recipe. See the ingredients notes for my tips for using it.

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.

More risotto recipes to try:

• Autumn Vegetable Risotto
• Chicken and Pea Risotto
• Beetroot and Goats Cheese Risotto
• Asparagus Risotto with Parmesan Crisps
• Spring Vegetable Risotto with Feta
• One Pot Mushroom and Thyme Risotto

The Ingredients

• Chorizo ring – use your favourite one, spicy or mild.
• Onion – use either one medium/large white onion or three shallots.
• Garlic – feel free to up the garlic according to your taste!
• Pearl barley – pearl barley is delicious and full of good things. The texture works really well in this dish. If you want to use risotto rice instead, simply add 350g risotto rice when I add the pearl barley in the recipe. Tip in the tomatoes, but don’t add the chicken stock all at once – instead, add it bit by bit, stirring all the time until the liquid has been absorbed. Repeat until all the chicken stock has been used and the rice is al dente.
• Chopped tomatoes – any kind will do.
• Chicken stock – or 1 litre water and a good chicken stock cube.
• Frozen peas– better than unfrozen for freshness!
• Parsley – optional
• Feta – optional

Cooking the Risotto

This is a simple one pot meal, perfect for a weeknight. Here are my tips for success:

1. Make sure the chorizo is cooked properly The first step is cooking the chorizo. You want it to be golden and crisp (but NOT burnt!). Cooking it releases the delicious oils which you’ll use to cook the rest of the ingredients.
2. Using pearl barley = less effort If you opt for pearl barley, you simply add it to the pot and leave until cooked. Using risotto rice will mean that you need to keep more of an active role (as explained above).
3. This is a great reheating dish! Keep extra for lunch the next day. Simply pop it in a bowl in the microwave for 3 minutes.

Chorizo and Pea Pearl Barley Risotto

Harriet Young

April 6, 2024

A delicious pearl barley risotto with chorizo and pea, topped with feta

5

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Total Time 40 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

  

1x2x3x

• 225 grams chorizo ring
• 1 onion
• 1 clove of garlic
• 350 grams pearl barley
• 400 grams tin chopped tomatoes
• 1 litre chicken stock
• 250 grams frozen peas
• 1 handful chopped parsley
• 10 grams feta

Instructions

 

• Slice the chorizo and put in a large pan over a medium heat. Cook until golden and crisp.
• 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.
• Throw in the peas, heat for another 2-3 minutes until the peas have cooked through, then season with salt and pepper.
• Stir in the chopped parsley and the chorizo. To serve, top each bowl with a little crumbled feta.

Keyword chorizo, peas, risotto

Tried this recipe?Let us know how it was!

More recipes using chorizo:

• Creamy Chorizo Gnocchi
• Chorizo Breakfast Bake
• Leek and Chorizo Soup
• Cheddar and Chorizo Muffins
• Chorizo and Halloumi Pasta
• Cheese and Chorizo Omelette
• Creamy White Beans and Chorizo
• Chorizo and Scallops With Pasta
• Chorizo and Mozzarella Hot Sandwich
• Chorizo, Pepper and Mozzarella Frittata
• Chorizo, Tomato and Olive Pasta