Serves: 5

Ingredients

• 200g barley (7oz)
• 5 chicken thighs or leftover chicken
• 5 hot chorizo sausages (250g)
• vegetable bouillon powder or chicken stock (4fl oz)
• 3 leeks
• 2-3 cloves of garlic chopped
• chopped fresh herbs of your choice

 Method

1.  Precook the barley in boiling water for 30 minutes or so.
2.  Skin the sausages and slice 4 into rounds and 1 into dice.
3.  Saute the rounds of sausages to release the oil. (Keep the diced one back to garnish.)
4.  Add the leeks in with the sausage to soften.
5.  Drain the barley and add to the pan along with the stock.
6.  Cook on a low heat for 30-40 minutes until the barley is soft. Stir frequently.
7.  Chop the chicken into bitesize pieces and add along with some of fresh chopped herbs when the risotto is nearly ready.
8.  In a separate pan toast the garlic in a little olive oil and add the diced sausage to crisp up.

 Serve the risotto sprinkled with the toasted garlic and diced chorizo and the last of the chopped herbs.