Chorizo and Pearl Barley Risotto

Pearl Barley, when cooked right, has kind of a risotto type texture.

Ingredients:
1 - Package of Spanish Chorizo (Sweet, Hot or Extra Hot)
1 - Onion (Diced)
2 - Cloves of Garlic (Chopped)
1 - Can of Diced Tomatoes
1 to 1.5 - Litres of Chicken stock
1/2 - Tsp of Salt
1/2 - Tsp of Pepper


Directions:
Heat chorizo over medium heat until browned (4 - 5 minutes).

Remove chorizo, leaving all the juice, add your chopped onion, garlic and some olive oil. Cook for 3 - 5 minutes.

While the onion is cooking, rinse the pearl barley.

Open a can of diced tomatoes.

Add the tomatoes to the frying pan.

Add the pearl barley.

Add salt, pepper, 1 litre of chicken stock and mix together. Increase the heat to a boil.

Once boiling, reduce to a simmer. Stir occasionally while continuing to add chicken stock until the barley is plump and tender. I had to add about an extra cup of chicken stock.

After 30 - 40 minutes, the barley should be finished absorbing liquid. Add back in the chorizo and mix together.

Scoop into a bowl and serve!