Creamy pea & chive risotto

Creamy pea & chive risotto

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(20 ratings)

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


Serves 2
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

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal656
  • fat20g
  • saturates6g
  • carbs104g
  • sugars12g
  • fibre8g
  • protein20g
  • salt1.41g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g pearl barley
  • 1.2l vegetable stock
  • 140g pea



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g light cream cheese with chives
  • small bunch chives, snipped


  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.

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Comments (25)

karina_ams's picture

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.

Frantic Flapjack's picture

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

flapjacks's picture

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

amcoop's picture

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.

nemnem's picture

Yum Yum! really easy and totally scrummy!


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