SPICY CHORIZO & HARISSA BARLEY RISOTTO
PREP 10 MINS COOK 40 MINS SERVES 2 (AS A MAIN)
1 tbsp olive oil
½ brown onion, finely chopped
2 cloves garlic, crushed
50g diced chorizo
1 tsp smoked paprika
½ x 400g can no-added-salt chopped tomatoes
200ml salt-reduced vegetable stock
200ml water
150g (¾ cup) pearl barley, rinsed
1-2 tsp harissa paste, to taste
200g cherry tomatoes, any larger ones halved
1 Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until it starts to soften. Add the garlic, chorizo and paprika. Cook, stirring, for 1 minute or until fragrant and the chorizo is starting to crisp.
Add the canned tomatoes, stock, water, pearl barley and harissa
