Second, a faithful rendition of what I made for dinner two nights ago – because you know you wanted to know!
Chorizo, Pea and Goat Cheese Risotto*
3 chorizo sausages
1 leek
2 sticks celery
1 cup water
¼ cup pearl barley**
1 ¼ cups Arborio rice
1 cup white wine (optional)
4 cups salt-reduced chicken stock
150g parmesan cheese, grated
1 ½ cups frozen peas
1 block goat cheese feta, cut into small cubes (around 150-200g I think)
Slice the chorizo into bite-sized pieces and brown in the bottom of a big pot. Remove and set aside.
Add finely sliced leek and celery to the pot and sweat for a few minutes. There should be enough oil rendered out of the sausage – I didn’t need to add any extra.
Add the barley and combine with vegetable mix. Add approximately 1 cup of water (or enough to just cover the mix) and cook at a simmer for 10-15 minutes until quite dry, stirring regularly.
Add the rice and stir for a minute or two, then add the wine (if you’re using it!). Stir for a few minutes, then add the chicken stock.*** Simmer uncovered for about 15 minutes, stirring regularly to stop it sticking to the bottom of the pan, until the rice is cooked and risotto has the desired consistency.
About 5 minutes before the rice is done, throw in the peas and the chorizo to heat through.
When done, stir in the parmesan and feta. Serve in a bowl with a sprinkle of grated parmesan.
This made about 6 serves for us – it’s great to take to work for lunch too, and if it’s a bit gluggy after you reheat it, just add a bit more water!
* I do another version with the same base but instead of the chorizo, peas and goat’s cheese I use poached chicken breast, roast pumpkin and regular feta. The Husband likes the chicken version best. You can really put any combination of stuff in that you want!
** This is the first time I’ve used barley in a risotto (another sneaking in the wholegrains thing) and at this level, neither of us could even tell it was there. Next time I plan to use more barley and less rice, until I figure out what is a palatable level for the two of us. Also, I toasted the barley in a dry pan first, but I don’t think this was really necessary.
*** I know you’re supposed to stir a risotto continuously and add the stock gradually, but I’m lazy, and I haven’t noticed a significant difference doing it either way.
