Recipe: Sausage And Courgette Barley Risotto


This dish is SO cheap but is still something a bit different to show your family or friends. Risotto is usually made with rice, but we show you how to give it a twist using pearl barley instead.


  • 1 onion
  • 1 clove garlic
  • 1 glug oil
  • 2 sprigs thyme
  • 6 pork sausages
  • 200 g pearl barley
  • 1 glass white wine
  • 750 ml chicken stock
  • 1 courgette
  • 1 handful fresh parsley
  • 1 knob butter
sweat the onion & herbs

Step 1

Sweat The Onion & Herbs

Peel and finely dice the onion and garlic. Place the onion in a hot pan with the oil and fry, with a lid on, for a few minutes. Strip the leaves off of the thyme, chop and then add to the pan with the garlic to cook for a minut

slice and fry the sausage

Step 2

Slice And Fry The Sausage

Slice the sausages and add to the pan and cook until they are golden brown.

add the barley and deglaze

Step 3

Add The Barley And Deglaze

Throw in the pearl barley and coat in the oil. Splash in the white wine and let it reduce completely.

slowly add stock

Step 4

Slowly Add Stock

Add the stock a ladle at a time, stirring occasionally and making sure the last lot of stock is absorbed before adding more, until the barley is almost cooked. This should take 30 minutes

chop & stir in courgettes

Step 5

Chop & Stir In Courgettes

Cut the courgettes into a small dice. stir in the courgettes and let it cook for the last 5 minutes.

finish and serve!

Step 6

Finish And Serve!

Chop the parsley and add to the pan. season and add a knob of butter as you give it one final stir, then serve. Serves 4

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