RECIPE: Spicy chorizo & harissa barley risotto

DELICIOUS alternative to rice. Serves: 4.

Ingredients

2 tbsp rapeseed oil 1 onion, chopped 4 garlic cloves, crushed 65g diced chorizo 2 tsp paprika 400g can chopped tomatoes

Method

800ml vegetable stock 300g pearl barley 1 tbsp rose harissa 200g cherry tomatoes 1 Heat oil in a large saucepan over medium heat and fry onion for five minutes until soft. Add garlic, chorizo and paprika and fry for one minute until fragrant. Add canned tomatoes, stock, rinsed pearl barley and harissa. 2 Bring to boil, cover with lid, reduce heat and simmer for 25 minutes, stirring occasionally. Add cherry tomatoes and simmer for ten minutes until pearl barley is tender.