Chorizo & Rosemary Pearl Barley Risotto

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

225 chorizo ring, sliced

1 onion, finely chopped

1 garlic clove, finely chopped

300g pearl barley

400g can chopped tomato with sliced olives

1l hot chicken stock, made with 1 stock cube

2 stalks rosemary, leaves chopped

Directions at bbcgoodfood.com

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