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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Pearl Barley Risotto Ingredients:
225 g pearl barley |
2 chicken stock cubes |
50 g butter |
1 pinch saffron |
1 onion |
1 pepper |
110 g chorizo sausage |
110 g bacon |
2 garlic cloves |
1 teaspoon thyme |
1 teaspoon paprika |
120 ml white wine |
400 g tomatoes |
110 g peas |
225 g prawns |
Directions:
1. Put the pearl barley into a saucepan and add enough water to cover generously. Add the stock cubes, bring to the boil, then reduce the heat and simmer for 1 1/2 hours until tender, topping up the water if necessary.
2. Melt the butter in a large frying pan or wok and gently saute the saffron, onion, and pepper for 5 minutes. Add the chorizo and bacon, and fry on a higher heat for a further 5 minutes.
3. Add the garlic, most of the thyme leaves, paprika, wine, tomatoes, and peas. Bring to the boil, then simmer for 5 minutes. Stir in the prawns and simmer for 2 minutes to heat them through.
4. Drain the pearl barley thoroughly and stir it into the other ingredients, making sure it's piping hot. Serve immediately, garnished with a few thyme sprigs.
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