Pearl Barley Risotto

• 225 g pearl barley
• 2 chicken stock cubes
• 50 g butter
• 1 pinch saffron
• 1 onion
• 1 pepper
• 110 g chorizo sausage
• 110 g bacon
• 2 garlic cloves
• 1 teaspoon thyme
• 1 teaspoon paprika
• 120 ml white wine
• 400 g tomatoes
• 110 g peas
• 225 g prawns

1. Put the pearl barley into a saucepan and add enough water to cover generously. Add the stock cubes, bring to the boil, then reduce the heat and simmer for 1 1/2 hours until tender, topping up the water if necessary.
2. Melt the butter in a large frying pan or wok and gently saute the saffron, onion, and pepper for 5 minutes. Add the chorizo and bacon, and fry on a higher heat for a further 5 minutes.
3. Add the garlic, most of the thyme leaves, paprika, wine, tomatoes, and peas. Bring to the boil, then simmer for 5 minutes. Stir in the prawns and simmer for 2 minutes to heat them through.
4. Drain the pearl barley thoroughly and stir it into the other ingredients, making sure it's piping hot. Serve immediately, garnished with a few thyme sprigs.

pearl barley, chicken, butter, saffron, onion, pepper, chorizo sausage, bacon, garlic, thyme, paprika, white wine, tomatoes, peas, prawns

Taken from www.food.com/recipe/pearl-barley-risotto-489343 (may not work)