Barley risotto with chorizo & mushrooms

Cooking time: 15 minutes. Serves 4-6

INGRÉDIENTS

• 200g chorizo, thinly sliced on the diagonal
• 1¾ cups pearl barley
• 4 cups chicken stock
• 50g butter
• 1 white or brown onion, finely chopped
• 2 cloves garlic, crushed
• salt and freshly ground black pepper
• ½ cup freshly grated parmesan
• 250g button mushrooms, quartered
• ⅓ cup freshly chopped flat-leaf parsley
• shaved parmesan, to serve

HOW TO MAKE

1. Set the Minut’Cook onto the Browning setting. Melt half the butter and cook the onion, garlic and three-quarters of the chorizo for 4 minutes, until the chorizo is nicely browned.
2. Add the barley and stock and season well with salt and pepper. Close the lid and lock it. Set cooker onto High Pressure setting and cook for 20 minutes.
3. Release the pressure and open the lid. The barley should be tender but still have a little bite to it and, though most of the liquid is absorbed, should have a slightly soupy consistency.
4. Meanwhile, preheat a grill on high. Place the remaining chorizo on a baking tray and grill for 2 minutes until golden and crisp.
5. Drain on paper towel and set aside. Melt the remaining butter in a large frying pan, and fry the mushrooms for 5 minutes on high heat, until golden.
6. Fold the mushrooms, parsley and parmesan through the barley and season to taste.Top with the grilled chorizo and some shaved parmesan to serve.