Step-by-Step Guide to Prepare Super Quick Homemade Roasted Garlic & Chorizo Barley Risotto

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted garlic & chorizo barley risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Garlic & Chorizo Barley Risotto is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Roasted Garlic & Chorizo Barley Risotto is something that I have loved my whole life. They’re nice and they look fantastic.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil.

To get started with this recipe, we must first prepare a few ingredients. You can have roasted garlic & chorizo barley risotto using 7 ingredients and 14 steps. Here is how you cook it.

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

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

Garlic takes on a wonderful sweetness when roasted in the oven and all you need is some whole, unpeeled garlic bulbs, a little olive oil and salt, some tinfoil, and about an hour in the oven. How to Roast Garlic in the Oven (quick summary) Slice the tip off your garlic bulb to expose the cloves. Place on foil and drizzle with olive oil. Place the garlic onto a baking sheet and drizzle with a little olive oil.

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.

Place on foil and drizzle with olive oil. Place the garlic onto a baking sheet and drizzle with a little olive oil. Roasting garlic concentrates the sugars, transforming it into a caramelized, spreadable, buttery texture, with sweet, deep complex flavors, removing all the sharpness, pungency and bite. It's easier to digest for many people. It gives sweetness and depth to the dishes you are already making- soups stews, mashes, dressings, marinades, sauces.

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