Creamy pea & chive risotto

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

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 25 mins

Ready in 30 mins
Vegetarian

Vegetarian

Method

  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.
  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.
Try

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.

Per serving

656 kcalories, protein 20g, carbohydrate 104g, fat 20 g, saturated fat 6g, fibre 8g, salt 1.41 g

Recipe from Good Food magazine, June 2008.

Latest comments and suggestions

  • 21 May 2008

    Carl Marsh rated this recipe

    4 stars

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  • 30 May 2008

    Nemnem rated and commented on this recipe

    5 stars

    Yum Yum! really easy and totally scrummy!

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  • 01 June 2008

    MushyPeaBrain rated and commented on this recipe

    5 stars

    This is a nice recipe but next time I will make it with risotto rice instead of barley as I think that will give it a softer flavour.

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  • 20 June 2008

    flapjacks commented on this recipe

    I took on board MushyPeaBrain's comment & made it with a mixture of arborio rice & pearl barley. Worth it!!!

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  • 24 June 2008

    Frantic Flapjack rated and commented on this recipe

    4 stars

    I copied this idea too. I used one third risotto rice and two thirds pearl barley. It was really tasty and simple to make.

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  • 01 August 2008

    Karina D. rated and commented on this recipe

    4 stars

    The first time I ever made a risotto! it was definitely not as difficult as lots of peope say. The cream cheese sounded a little bit to rich for me, so I left that out. As an extra I added 100 grams of smoked salmon flakes. This is a good example of comfort food.

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  • 08 August 2008

    Beth rated and commented on this recipe

    3 stars

    used pearl barley - you need to use cream cheese to make up for the lack of creaminess that you get from risotto rice. Can't help but think if risotto rice was used it would be too rich.

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  • 01 September 2008

    Lauren rated and commented on this recipe

    4 stars

    I've been meaning to write a review of this for a while but I'm only just getting round to it. I really enjoy this recipe, I find the pearl barley holds together much better than risotto rice, which can end up going a bit mushy. The cream cheese makes it lovely and comforting. Nom nom nom.

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  • 15 October 2008

    Emma commented on this recipe

    Have just eaten this and used risotto rice and added strips of skinless chicken. Was lovely - my 1st time cooking risotto and turned out lush, will definately be making this again.

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  • 15 October 2008

    Emma rated and commented on this recipe

    5 stars

    Have just eaten this and used risotto rice and added strips of skinless chicken. Was lovely - my 1st time cooking risotto and turned out lush, will definately be making this again.

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  • 26 October 2008

    phil commented on this recipe

    I have made this once with the pearlbarly and cream cheese, I found the pearlbarly a bit hard, I might not have cooked it long enough, but I do prefer making it with rice

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 25 mins

Ready in 30 mins
Vegetarian

Vegetarian

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
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Per serving

656 kcalories, protein 20g, carbohydrate 104g, fat 20 g, saturated fat 6g, fibre 8g, salt 1.41 g

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