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Frixos Personal Chefing

Pearled Barley Risotto with Chorizo

A creamy and spicy risotto made Not with the traditional arborio rice but instead with a whole grain, Barley, that is undeniably comforting.
Called Pearled Barley as it has its hull removed meaning that it is easier and faster to cook than its hulled version, while retaining large amounts of fibers, potassium, folate, and vitamin B6 contents.
It tastes absolutely heavenly!

Pearled Barley Risotto with Chorizo

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Here are some more of my Recipes with Grains and not only.

You can print the recipe!
Pearled Barley Risotto with Chorizo
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
6 People
Ingredients
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
6 People
Ingredients
Instructions
  1. In a large and deep saucepan over medium heat toss in the chorizo sautéing until they get some colour, less than 4 minutes. A minute before removing from fire toss in the thyme leaves. With a slotted spoon remove from fire both the chorizo and the sage and keep aside.
  2. In the same saucepan with the oil from the chorizo add the onion and the garlic and sauté until translucent. Discard the garlic and add the barley stirring to get well coated with the oil. Toss for a minute and then deglaze with the wine.
  3. Allow the wine to reduce by half and the alcohol to be evaporated and then add the tomatoes and the water. Mix well and bring to a boil. Then simmer until the barley is cooked to al-dente, about 35 minutes, stirring every now and then.
  4. Allow to reduce, you want a creamy but not runny risotto and if needed add more water and just before the water has been absorbed add the chorizos and thyme, the butter, half the Parmigiano Reggiano and season with the salt and pepper.
  5. Serve the risotto in a flat dish and sprinkle the remaining parmesan cheese along with the pepper threads.
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