Rose Cottage Recipe

Delicious home cooking from my kitchen to yours

Welcome to Rose Cottage Recipes! This classic dish is one of my absolute kitchen favourites, beautifully prepared and tested right here on the scenic Flintshire and Denbighshire border. Perfect for sharing with family, friends, or keeping all to yourself!

Barley and Chorizo Risotto

⏱️ Total Time: 60 min
👥 Serves: 2 people
Recipe Image   stops worry about screen turning off while you're cooking

Method

  1. Heat a non-stick frying pan over a medium heat
  2. Fry the chorizo for 3-4 mins until it turns golden and releases its oil.
  3. Remove with a slotted spoon and set aside..
  4. Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften.
  5. Add the pearl barley and stir well to coat in the oil.
  6. Add chopped tomatoes and the chicken stock.
  7. Bring just to the boil, then turn down to a simmer and cook for 30 mins.
  8. Stir occasionally, until all the liquid has been absorbed and the pearl barley is tender, add extra water if needed.
  9. Season and stir in the rosemary and chorizo to serve.

Ingredients

  • 225gms sliced chorizo
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • 300g pearl barley
  • 1 large tin chopped tomato (with olives if poss)
  • 1 litre hot chicken stock
  • 2 stalks fresh rosemary chopped<