Chorizo barley risotto

I can’t be bothered with risotto but this is great because you just leave it on the hob and come back to it when it’s all cooked and ready. It was yummy hot and cold and very healthy, if you ignore the fat in the chorizo, so will definitely be trying it again, and will also try out some other flavours. The original recipe is from good food online, and it serves 4, easily.

225g chorizo ring (I chopped this with scissors)
Onion, finely chopped
Garlic clove, crushed
300g pearl barley
Can of tomatoes (the recipe says to use ones with olives, but it didn’t see this. You could just slice a few in if you had any)
1 litre chicken stock
Dried rosemary

Fry the chorizo for 3-4 mins, then remove with a slotted spoon, leaving the oil in the pan
Add onion and garlic to pan and fry in chorizo fat for 3-4 mins
Add the pearl barley and coat in the juices
Add the tomatoes and chicken stock
Bring to boil, them turn down and simmer for 30 mins, until all liquid is gone and barley is tender. I needed to add quite a bit of water during the cooking time
Mix chorizo and rosemary in and serve

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