Creamy pea & chive risotto

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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.

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

Latest comments and suggestions

• Carl Marsh

  21 May 2008

  Carl Marsh rated this recipe

  

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• Nemnem

  30 May 2008

  Nemnem rated and commented on this recipe

  

  Yum Yum! really easy and totally scrummy!

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• MushyPeaBrain

  01 June 2008

  MushyPeaBrain rated and commented on this recipe

  

  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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• flapjacks

  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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• Frantic Flapjack

  24 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  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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• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  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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• Beth

  08 August 2008

  Beth rated and commented on this recipe

  

  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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• Lauren

  01 September 2008

  Lauren rated and commented on this recipe

  

  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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• Emma

  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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• Emma

  15 October 2008

  Emma rated and 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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• phil

  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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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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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 25 mins

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

Per serving

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

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