Roasted Garlic & Chorizo Barley Risotto
Roasted Garlic & Chorizo Barley Risotto

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted garlic & chorizo barley risotto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Roasted Garlic & Chorizo Barley Risotto is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Roasted Garlic & Chorizo Barley Risotto is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have roasted garlic & chorizo barley risotto using 7 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Roasted Garlic & Chorizo Barley Risotto:
  1. Take 1 bulb garlic
  2. Take 1 tsp extra virgin olive oil
  3. Get 1 x3 inch piece of Spanish chorizo
  4. Make ready 3/4 cup pearl barley, rinsed
  5. Take 1 tbsp fresh rosemary, chopped
  6. Take 2 generous cups of good chicken stock
  7. Prepare 1 pinch salt and ground black pepper

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Steps to make Roasted Garlic & Chorizo Barley Risotto:
  1. Heat the oven to 200 C/400 F
  2. Place the garlic bulb on a piece of kitchen foil (if you are doing more than one, do them seperately)
  3. Pour the teaspoon of oil over the garlic bulb.
  4. Wrap the bulb up in the foil like a package, twisted at the top to make it easy to open.
  5. Place the garlic in an oven tray and put in the oven to roast for 30 minutes.
  6. Remove garlic from the oven to cool a little while you start on the risotto.
  7. Remove any casing from around the chorizo, and chop into half inch cubes.
  8. 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.
  9. Add the chopped rosemary and the pearl barley, and stir it for around 30 seconds.
  10. Add the stock and bring it up to the boil.
  11. 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.
  12. 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.
  13. 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.
  14. Season the risotto, then stir in the garlic 'butter' and serve hot.

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So that is going to wrap it up for this special food roasted garlic & chorizo barley risotto recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!