Date posted: 21/05/2020

Pearl barley risotto with chicken and chorizo

  • Timing: 25 mins
Votes: 14 Average: 3.6


Chorizo ring 175g
Chicken breast 150g
Olive oil a dash of
Onion, finely chopped 1
Garlic clove, finely chopped 1
Pearl barley 300g
Chopped tomatoes 400g
Hot chicken stock, made with 1 stock cube 1 ltr
Rosemary leaves 2 stalks


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  1. Heat a non-stick frying pan over a medium heat, add a dash of oil.
  2. Dice the chicken and fry for 4-5 minutes.
  3. Slice the chorizo and mix with chicken and fry for 3-4 minutes until it darkens in colour and releases oil.
  4. Remove with a slotted spoon and set aside.
  5. Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften.
  6. Add the pearl barley and stir well to mix into the oil, then add the chopped tomatoes and the chicken stock.
  7. Bring to the boil and then reduce to low heat and allow to simmer for 30 mins, stirring occasionally.
  8. Top up with water if required until the pearl barley is tender.
  9. Finally, chop the rosemary stalks, add the chorizo and then serve.
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