Spicy chorizo harissa barley risotto
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 65g diced chorizo
- 2 tsp paprika
- 400g can chopped tomatoes
- 800ml low-salt vegetable stock
- 300g pearl barley, rinsed
- 1-2 tbsp rose harissa, to taste
- 200g cherry tomatoes, any larger ones halved
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