Rosemary and Chorizo Barley Risotto

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Rosemary and Chorizo Barley Risotto

Rosemary and Chorizo Barley Risotto

Ingredients
Method

Ingredients

Method

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

This recipe pairs perfectly with the Van Loggerenberg 'Graft' Syrah 2019 from Stellenbosch, South Africa.

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