Spring is on its way, but Colin still wants a bit of winter comfort for dinner. He’s devised a risotto recipe that doesn’t include any rice! Instead, cosy pearl barley makes the ingredient list, along with chicken thigh, lots of garlic and a bit of spicy chorizo. Full of warmth and flavour, this is the ideal transition dish from winter to spring.
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced. Rinse pearl barley under running water.
To make risotto, heat oil in a deep, ovenproof frying pan on medium heat. Add onion, garlic, carrot, celery, chorizo and half the thyme. Cook, stirring, 4–5 minutes or until vegetables are nearly tender. Stir in barley and cook 2–3 minutes. Add wine and cook 2 minutes or until reduced by half. Reduce heat to low. Add stock, bay leaves, butter and parmesan. Cook, stirring, 10 minutes.
Place chicken, skin-side up, on a clean plate. Season and scatter with extra thyme and parmesan. Place on risotto to cover, then drizzle with oil. Bake 35–40 minutes, until chicken is golden and cooked through.
Serve with lemon zest and lemon cheeks.
