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.