Creamy pea & chive risotto

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

Prep:5 mins
Cook:25 mins
Ready in 30 mins

Serves 2
Easy

Nutrition per serving

kcal 656
fat 20g
saturates 6g
carbs 104g
sugars 12g
fibre 8g
protein 20g
salt 1.41g

Ingredients

2 tbsp olive oil
1 onion, finely chopped
200g pearl barley
1.2l vegetable stock
140g peas
100g light cream cheese with chives
small bunch chives, snipped

Tip

Healthy benefits
Pearl barley is rich in minerals, including calcium, iron and potassium. It’s also a useful source of B vitamins, especially B3 and B6 – important for energy, healthy red blood cells and the functioning of the nervous system.

Method

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.
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.