The Cook Book
The Cook Book

Chorizo & rosemary pearl barley risotto

Hiya! Today we will discuss about Chorizo & rosemary pearl barley risotto

Ingredients

Ingredients
225 chorizo ring, sliced
1 onion, finely chopped
1 garlic clove, finely chopped
300g pearl barley
400g can chopped tomatoes with sliced olives
1l hot chicken stock, made with 1 stock cube
2 stalks rosemary, leaves chopped

Direction

Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside. Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go. Season and stir in the rosemary and chorizo to serve.

Chorizo & rosemary pearl barley risotto

Most Popular

Latest Recipes

Scrambled egg & feta hash

Scrambled egg & feta hash

Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened. Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

recipe image legacy id 24185 10 1

Easy Indian chicken with coleslaw

Heat oven to 200C/fan 180C/gas 6. Mix the coriander stems with the cumin, lime zest, juice and oil. Make 3 slashes in each chicken quarter, then sprinkle over the turmeric and half the lime mixture. Season well, then leave to marinate for 10 mins or up to 24 hrs. Roast on a baking tray for 50 mins until golden and cooked through. Tip the cabbage and carrots into a bowl, then pour over the remaining dressing. Add the coriander leaves and toss together. Serve alongside the chicken with some naan bread or rice, if you like.

sesame chicken noodles

Sesame chicken noodles

Whisk together the tahini, lime juice, soy sauce, flesh from the roasted garlic, sesame oil and chilli flakes in a large bowl, adding enough water to make a creamy dressing. Add the noodles, leftover roast chicken, aubergine and carrot and toss everything to combine, then gently fold through the cucumber and mint. Divide between two containers, then sprinkle over a few extra chilli flakes to serve.

chicken waldorf salad 440 400 1

Chicken waldorf

Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.

Add the celery, cooked penne and chicken to the dressing and stir until everything is well coated.

If you’re following our Healthy Diet Plan and eating straight away, add half the walnuts and grapes to half the salad and serve with half of the crisp lettuce leaves, either as a base or as lettuce wraps. Keep the remainder in the fridge, well covered, for up to three days, then add the nuts, grapes and lettuce when ready to serve.