Bean & Barley Risotto with Chorizo Sausage

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Bean & Barley Risotto with Chorizo Sausage

  • Author: SugarLoveSpices
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4-6 servings
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Description

Fall is in the air and soulful comforting dishes are at the forefront of our appetites. Here’s a dish that will hug you from the inside out. Lovely velvety Romano beans nestled in a creamy, vegetable broth, sage and rosemary sauce, dancing beautifully with the pearl barley and Chorizo sausage. This is definitely a tastebud tantalizer to say the least. Try it today, I think you are going to love the flavours and textures of this dish.

Ingredients

  • 500g can Romano beans, rinsed and drained
  • 280g (1 ¼ cup) Pearl barley
  • 150g Chorizo sausage (1 link)
  • 2 tbsp evo oil
  • 2 small yellow onions chopped
  • 1 clove garlic pressed
  • 4 fresh sage leaves
  • 1 sprig Rosemary
  • 900ml vegetable broth
  • 1 tbsp butter
  • Salt and Pepper to taste

Instructions

  1. Rinse off the barley in a sieve and let drain. Set aside.
  2. In a large deep sauté pan drizzle in evo oil. Toss in the pressed garlic and chopped onion and turn heat to a medium heat. Let that cook for 2 minutes.
  3. Drop in the sage leaves and rosemary. Give it a good stir.
  4. Now take the Chorizo sausage out of its casing and break it up into the pan with the onion.  Toss the mixture well, and it is time to add the pearl barley. Let that toast in the pan with the other ingredients.
  5. Pour in 500ml of the vegetable broth and keep stirring for a few minutes. Cover and let that simmer on low to medium heat for 15 minutes, stirring frequently. Taste and season with salt and pepper.
  6. Add another 200ml of the vegetable broth and stir. Cover and let that simmer for another 8 minutes, stirring occasionally.
  7. Time to add the last 200ml of vegetable broth, stir and cover. Let that simmer for another 6 minutes.
  8. Turn off heat, add the butter and stir until mixture is well incorporated. Cover and let sit for 2 minutes.
  9. Uncover, plate and serve.

Notes

You can add freshly grated Parmigiano at the end with the butter if you like.

You can use mild or spicy good quality Italian sausage instead of Chorizo, however I really like the smoke and spice of the chorizo. 

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