Helen RandellPearl Barley Chorizo Risotto
April 21st 2011 11:28
Pearl Barley. You remember way back in June when I bought some Pearl Barley in an effort to bring it into my ‘cooking vocabulary’?
Well, the pearl barley and chicken stew was a hit, but since then the rest of the packet has sat, somewhat unappreciated in the cupboard.
Looking for a cheap and easy meal to make the other night, I came across this recipe for pearl barley chorizo risotto. I measured out the unappreciated pearl barley, and was happy to see that I had just enough left in the jar to make this dish – all I needed to buy was a lone chorizo.
Definitely a success (although with a request for more chorizo to be included in future editions of this dish), this one is going onto my mental list of ‘easy risotto meals’ for its qualities of 5 minutes cooking, and then the 30 minutes absorbing time (or sitting down with a glass of wine time as I like to call it).
One thing is for sure though, I am going to have to replenish my peal barley supplies
Pearl Barley Chorizo Risotto (Adapted from Australian Good Food, August 2010)
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
100g chorizo, sliced (you may want to add more)
1 3/4 cup pearl barley
4 cups chicken stock
250g button mushrooms, sliced
1/3 cup grated parmesan
1/3 cup chopped flat leaf parsley
1. Heat half the oil in a large pan on medium. Cook onion, garlic and half of chorizo until chorizo browns. Stir in barley and stock. Bring to the boil. Reduce heat to low, cover and simmer for 20 mins, until reduced slightly. Uncover and cook for another 10 minutes, until barley is tender and liquid is absorbed.
2. Meanwhile, preheat the grill to high. Grill remaining chorizo for 2 mins, until crisp. Heat remaining oil in a pan on high. Cook mushrooms for 5 minutes, until soft and golden.
3. Fold mushroom, parmesan and half of parsley through barley mixture. Season. Top with crisp chorizo and remaining parsley and serve.
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Comment by Anonymous
Anything with chorizo rocks and every meal with chorizo could always do with more - probably the success of chorizo dishes - always leaving you wanting more.
Have a Happy Easter Helen!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking