Risotto with barley, peas and chorizo

Name: Risotto with barley, peas and chorizo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Chorizo sausage in one piece; 1 Onion; 2 Garlic cloves; 1 TEASPOON Oil; 250 g Pearl barley; 1–1,2 l Vegetable broth; 2 Branches of rosemary; 400 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Chorizo sausage in one piece
1 Onion
2 Garlic cloves
1 TEASPOON Oil
250 g Pearl barley
1–1,2 l Vegetable broth
2 Branches of rosemary
400 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut the chorizo into small pieces. Peel onion and garlic and dice finely. Heat the oil in a pan with a high rim. Sauté the chorizo for 3-4 minutes, turning over. Remove the chorizo. Sauté onion and garlic in hot frying fat for 2-3 minutes, turning.
2
Add the pearl barley and sauté briefly.
3
Gradually add stock, stirring from time to time. Always add the next portion of liquid only after the pearl barley has absorbed the liquid. Cook for a total of approx. 25 minutes.
4
Wash the rosemary, shake dry, remove the needles and chop. Stir chorizo, rosemary and peas into the pearl barley for the last 5 minutes of the risotto cooking time. Season to taste with salt and pepper.