SPICY CHORIZO & HARISSA BARLEY RISOTTO
PREP 10 MINS COOK 40 MINS SERVES 2 (AS A MAIN)
1 tbsp olive oil½ brown onion, finely chopped2 cloves garlic, crushed50g diced chorizo1 tsp smoked paprika½ x 400g can no-added-salt chopped tomatoes200ml salt-reduced vegetable stock200ml water150g (¾ cup) pearl barley, rinsed1-2 tsp harissa paste, to taste200g 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 to the pan. Increase heat to high and bring the
