Creamy pea & chive risotto
Serves 2
Easy
Prep:
Cook:
Ready in 30 mins
Pearl barley is rich in calcium, minerals, iron and potassium, and that's just to start with. Make the most of it with this creamy risotto
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely chopped
- 200g pearl barley
- 1.2l vegetable stock
- 140g pea
- 100g light cream cheesewith chives
- small bunch chivessnipped
Nutrition: per serving
- kcal656
- fat20g
- saturates6g
- carbs104g
- sugars12g
- fibre8g
- protein20g
- salt1.41glow
Method
step 1
Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
step 2
Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives. Season well and serve scattered with the rest of the chives.