Chorizo and Sweetcorn Barley Risotto - Whitworths - Whitworths
  • 15 minutes
  • 1 hour 5 minutes
  • Makes 4

Chorizo and Sweetcorn Barley Risotto

  • 300g Great Scot Pearl Barely
  • 180g Chorizo, Diced
  • 3 Garlic Cloves, Crushed
  • 1 Medium White Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Tbsp Olive Oil
  • ½ Tsp Smoked Paprika
  • ½ Tsp Dried Thyme
  • ½ Tsp Dried Oregano
  • 400g Tin Chopped Tomato’s
  • 160g Tinned Sweetcorn
  • 1 litre Chicken Stock

Ready… Steady… Bake…

  • Heat wide shallow saucepan over a medium low heat and fry the chorizo for 5 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
  • Add the onion, garlic and red pepper to the pan with the olive oil and cook for 5 mins, until they begin to soften. Add the smoked paprika, thyme and oregano and cook for a further 2 minutes
  • Pour in the pearl barley and stir well to coat in the oil, before adding the chopped tomatoes and sweetcorn. Stirring frequently add one third of the stock and bring to the boil, repeat until all the stock is added. Once all the stock is added immediately turn down to a low simmer for 25 - 30 mins, stirring often, until all the liquid has been absorbed and the pearl barley is tender to the bite. You may need to top up with a little extra water as you go.
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