recipes
Barley risotto with prawns, peas and chorizo
Serves: 4
2016-12-08
Method
Shallow fry the sliced chorizo sausage in a sauté pan until browned. Remove from the pan and cook the onion and garlic in the obtained fats until soft. Toss in the barley and toast for a couple of minutes. Splash with the wine and allow evaporation. Pour in the tomato pulp and set to simmer gradually adding the stock until the barley is soft (approximately 25 minutes) Stir in the shrimps and peas, adjust seasoning. Finish with chopped the chopped herbs, Parmesan and butter.
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