Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted garlic & chorizo barley risotto. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Roasted Garlic & Chorizo Barley Risotto is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Roasted Garlic & Chorizo Barley Risotto is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted garlic & chorizo barley risotto using 7 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Roasted Garlic & Chorizo Barley Risotto:
- Make ready 1 bulb garlic
- Prepare 1 tsp extra virgin olive oil
- Get 1 x3 inch piece of Spanish chorizo
- Make ready 3/4 cup pearl barley, rinsed
- Get 1 tbsp fresh rosemary, chopped
- Get 2 generous cups of good chicken stock
- Prepare 1 pinch salt and ground black pepper
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Steps to make Roasted Garlic & Chorizo Barley Risotto:
- Heat the oven to 200 C/400 F
- Place the garlic bulb on a piece of kitchen foil (if you are doing more than one, do them seperately)
- Pour the teaspoon of oil over the garlic bulb.
- Wrap the bulb up in the foil like a package, twisted at the top to make it easy to open.
- Place the garlic in an oven tray and put in the oven to roast for 30 minutes.
- Remove garlic from the oven to cool a little while you start on the risotto.
- Remove any casing from around the chorizo, and chop into half inch cubes.
- Put a pot over a medium low heat and add the chorizo. Stir it until it starts to sizzle and the oils are coming out of it.
- Add the chopped rosemary and the pearl barley, and stir it for around 30 seconds.
- Add the stock and bring it up to the boil.
- Lower heat and simmer over a medium heat for 30 minutes, or until the stock is almost all absorbed. You can stir it every now and then, but it isn't necessary to stand over it like rice.
- Meanwhile, open up the foil, snip the top of the garlic bulb, and open it up. Peel or squeeze the garlic cloves and put them in a pestle and mortar or a food processor. Mash or whiz it up until smooth.
- If you have a smell of garlic on your fingers use a steel soap with cold water, or rub your hands and fingers on a stainless steel faucet with cold water until the smell is gone.
- Season the risotto, then stir in the garlic 'butter' and serve hot.
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So that’s going to wrap it up for this special food roasted garlic & chorizo barley risotto recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
