Recipe of Ultimate Roasted Garlic & Chorizo Barley Risotto

Roasted Garlic & Chorizo Barley Risotto.

Roasted Garlic & Chorizo Barley Risotto

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, roasted garlic & chorizo barley risotto. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Garlic & Chorizo Barley Risotto is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions daily. Roasted Garlic & Chorizo Barley Risotto is something which I've loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Roasted Garlic & Chorizo Barley Risotto:

{Prepare 1 of bulb garlic.
{Prepare 1 tsp of extra virgin olive oil.
{Get 1 of x3 inch piece of Spanish chorizo.
{Prepare 3/4 cup of pearl barley, rinsed.
{Make ready 1 tbsp of fresh rosemary, chopped.
{Prepare 2 of generous cups of good chicken stock.
{Prepare 1 pinch of salt and ground black pepper.

Steps to make Roasted Garlic & Chorizo Barley Risotto:

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

So that is going to wrap it up with this special food roasted garlic & chorizo barley risotto recipe. Thanks so much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!