Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted garlic & chorizo barley risotto. One of my favorites food recipes. 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Roasted Garlic & Chorizo Barley Risotto is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have 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:

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

Steps to make Roasted Garlic & Chorizo Barley Risotto:

1. Heat the oven to 200 C/400 F
2. Place the garlic bulb on a piece of kitchen foil (if you are doing more than one, do them seperately)
3. Pour the teaspoon of oil over the garlic bulb.
4. Wrap the bulb up in the foil like a package, twisted at the top to make it easy to open.
5. Place the garlic in an oven tray and put in the oven to roast for 30 minutes.
6. Remove garlic from the oven to cool a little while you start on the risotto.
7. Remove any casing from around the chorizo, and chop into half inch cubes.
8. 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.
9. Add the chopped rosemary and the pearl barley, and stir it for around 30 seconds.
10. Add the stock and bring it up to the boil.
11. 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.
12. 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.
13. 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.
14. Season the risotto, then stir in the garlic 'butter' and serve hot.

So that is going to wrap it up with this exceptional food roasted garlic & chorizo barley risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!