Chorizo, Root Vegetable & Barley Risotto

I love a bowl of risotto. When cooked well the flavour that you can infuse from the stock in to everything else is just delicious. Add chorizo in to the mix and you are on to a winner! Every meal is improved if you add chorizo. I like to use barley in my risotto instead of traditional risotto rice as it requires a lot less attention. You don’t have to stand over the pan for half an hour, lovingly stirring the mixture every couple of minutes and regularly adding extra fluid. With barley you simply pour in all the stock, give it a mix and walk away, letting it do all the work on it’s own. Parsnip is another root vegetable that works really well in this dish, so try swapping the swede for it if you prefer.

You have to allow plenty of time to make this dish as it can not be rushed. Barley is not nice if it is under-cooked, so don’t get impatient. It’s best to start cooking it before you get too hungry. One great thing about it though is that it only uses one pan and so saves on washing up.

Print Recipe
Chorizo, Root Vegetable & Barley Risotto
Chorizo, root veg and barley risotto
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Chorizo, root veg and barley risotto
Instructions
To Prepare:
  1. Peel and dice the onion, peel and crush the garlic and thinly slice the chilli if using.
  2. Add to a large frying pan with the olive oil.
  3. Peel and dice the carrot and swede.
  4. Remove the casing from the chorizo and cut in to bite size pieces.
  5. Weigh out the barley and make up the stock.
To Cook:
  1. Heat the pan over a medium-high heat and fry the onion and garlic mixture for approx 3 mins.
  2. Add the diced vegetables to the pan and fry for another minute.
  3. Add the chorizo to the pan and keep frying for another minute.
  4. Turn the heat down a touch to medium and add the barley to the pan.
  5. Pour in the chicken stock and give everything a good stir.
  6. Leave to simmer for 30 minutes stirring occasionally. If the fluid starts to dry up add a little more water.
  7. Slice the mushrooms in half and add them to the pan with 5 minutes or so to go.
  8. Serve when the grains of barley have softened and doubled in size, and the fluid has nearly all been absorbed.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



Leave a Reply

Your email address will not be published. Required fields are marked *