Pearl Barley Risotto

Hungarian style Pearl Barley Risotto 
serves 4 pax

Ingredients
150gm pearl barley
150gm smoked sausage
oil, if needed
1 Onion, finely chopped
ground smoked paprika, to taste
ground cumin, to taste

3 cloves garlic, finely chopped
2 tsp tomato puree
2 fresh tomatoes, peeled sliced or chopped finely
splash of white wine
1 hungarian pepper , sliced
1 carrot, chopped
1 bay leaf
300gm chicken stock

salt & pepper, to taste
sugar, to adjust the acidity if needed
parley, finely chopped, to sprinkle

Method
1) Heat sauce pan with little oil, and fry smoked sausage to render out some fat. Remove smoked sausage from sauce pan and set aside
2) Use this fat (remove excess if desire) to sauté onion until translucent. Put in the pearl barley and cook it for a bit. Remove sauce pan from heat and sprinkle to taste ground smoked paprika, ground cumin & chopped garic. Stir it and add a little bit of the chicken stock before putting back sauce pan to the heat. Let it boil.
3) Next add in chopped tomatoes,  tomato puree and splash of white wine. Cook off the alchohol.
4) Then pour in the rest of the chicken stock, followed by carrot, Hungarian pepper & bay leaf. Cook for 25 mins. but stir on and off to avoid sticking.
5) After 25 mins. stir in the parsley and smoked paprika, check for seasoning, remove from heat. It is ready to serve