Barley and mushroom "risotto"

Ingredients

• 3/4 cup uncooked pearled barley
  
• 2 cups chicken stock
  
• 1 heaping teaspoons smoked paprika
  
• 2 cloves garlic, minced
  
• 1 package mushrooms, sliced or diced
  
• 1 chorizo sausage, in slices
  
• 2 tablespoons olive oil
  
• 1 onion, chopped
  
• 3 tablespoons soft goat cheese, or another soft cheese
  
• 1 small onion, diced
  

Directions

1. Cook the pearl barley by bringing it to a boil with about 2.25 cups water, turning it down low and covering until cooked, about 40 minutes. You can also use cooked barley that's been in the fridge.
2. While that's happening, heat a pan to medium low heat and add a little olive oil. Add the sausages and let them cook until the fat renders (if you are using raw chorizo, make sure to cook the sausage all the way through)
3. When done, remove the chorizo and set aside. Leave as much of the fat in as possible, adding more oil if necessary. add the sliced mushrooms and some S&P and cook until their water is released and they are nicely cooked. add in the onion and cook for a few minutes until translucent, then the garlic for another minute. Finally, add the paprika and mix, cooking for another minute. adjust seasoning if necessary
4. Add the two cups of chicken stock, and mix. Bring it to a boil, then turn down to simmer, uncovered, until reduced by about half or even a bit more, until you get a saucy consistency.
5. When the sauce is reduced and a little thicker, add back the sausages and then the barley. Mix it all together so that the sauce/msuhroom/chorizo mixes with the barley. Keep stirring, the barley will soak up most of the sauce. Towards the end, add in the goat cheese to creamify everything. Serve with a squeeze of lemon.