Creamy pea & chive risotto

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• 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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• Marta

  15 December 2008

  Marta commented on this recipe

  I think I´ll add a handful of dried wood mushrooms next time :-)

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• Martina

  04 April 2009

  Martina rated and commented on this recipe

  

  I cooked this recipe yesterday and definately going to make it again! absolutely scrummy!

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• Abigail

  21 September 2009

  Abigail rated and commented on this recipe

  

  I found this took much longer than the recipe stated to cook the pearl barley, ended up taking over an hour and i'm not sure it was fully cooked - was chewy... unsatisfied with this one, would have to use risotto rice in future as the flavour was nice! Shame Good Food... p.s the pealr barley packet stated it woul dneed boiling for 1hr15m or until tender - stated do not eat uncooked!!!!

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• johnsonl5

  12 January 2010

  johnsonl5 rated this recipe

  

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• Jasminebro

  02 April 2010

  Jasminebro rated and commented on this recipe

  

  This was sickly. I was wary about using cream cheese with chives, as it tastes a bit synthetic, but thought I would give it a go. No! It was too rich, the chive flavour was too overpowering and the barley texture is just too much as the main constituent of the meal. I am vegetarian and like to try out interesting ideas, but even I found this unpleasant, my partner who has more conventional tastes could hardly bring himself to eat this. I would try it again for myself with risotto rice, and with plain cream cheese mabye, but would still probably be a bit rich.

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• splodgemeister

  24 July 2010

  splodgemeister rated and commented on this recipe

  

  I absolutely love making and eating risotto so thought this sounded like a great recipe to try...I was wrong!! The pearl barley took over 40 minutes to cook and even then wasn't very nice! The texture was all wrong and nothing like a proper risotto. I managed to eat half a portion (which, by the way, are huge. This definitely serves more than 2) but then sadly binned the rest. By far the most disappointing recipe I have ever tried from Good Food. I advise everyone to stick to making risotto with rice!!!

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• Ruby Tuesday

  09 January 2011

  Ruby Tuesday rated and commented on this recipe

  

  I think this recipe needs some amendments as firstly pearl barley definitely needs longer than 20minutes to cook- i would say more like 1 hour. Secondly 200g of pearl barley feeds 4 people amply. With the above amendments taken into consideration this recipe is great. I also added shredded chicken as I had some left over roast chicken the day before and in place of cream cheese I added grated Parmesan which finished it off perfectly.

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• Liz

  08 June 2011

  Liz rated and commented on this recipe

  

  I made this for the first time last night and wished that I had read some of these reviews first. Like others, I found the pearl barley took approx 1 hour to cook so I am quite confused how you can say that it only takes 20 minutes. I will ty it with arborio rice next time to see if that helps. Apart from the timing issue it was a good recipe.

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• honeybee

  20 August 2011

  honeybee rated and commented on this recipe

  

  I like this and have made it several times - a very easy recipe, but I agree about the timings. I tend to cook it ahead - so turn it off after 20mins and leave it to absorb the liquid and gently cook through. Then just heat it up again before adding the cheese. The pearl barley is tasty and a different texture to 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

Preparation 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, sugar 12g, salt 1.41 g

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