Rosemary and Chorizo Barley Risotto
Rosemary and Chorizo Barley Risotto



  • 225g chorizo, sliced
  • 1 chopped onion
  • 1 chopped garlic clove
  • 300g pearl barley (you can use rice, too)
  • 400g can of chopped tomatoes
  • Handful of sliced olives
  • 1 litre hot chicken stock
  • 2 stalks of rosemary, leaves chopped
  • Fry the chorizo for 4 mins in a pan until it is golden and releases its oils. Remove with a slotted spoon and set aside. Chuck in the onion and garlic, cook for 4 mins, then add the barley and stir to coat in the oil.
  • Pour in the tomatoes and chicken stock, then simmer for 30 mins, stirring occasionally, until the liquid is absorbed and the barley tender. Stir in the rosemary and chorizo slices, season well, and serve.
40 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box