Creamy pea & chive risotto

Creamy pea & chive risotto

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(20 ratings)

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

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

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

    Peas

    p-ees

    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

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.

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Comments, questions and tips

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splodgemeister
24th Jul, 2010
1.05
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!!!
jasminebro
2nd Apr, 2010
1.05
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.
abikinsey
21st Sep, 2009
1.05
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!!!!
primitivny
4th Apr, 2009
5.05
I cooked this recipe yesterday and definately going to make it again! absolutely scrummy!
mautycka
15th Dec, 2008
I think I´ll add a handful of dried wood mushrooms next time :-)
phil1957's picture
phil1957
26th Oct, 2008
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
emmagazegooglemail
15th Oct, 2008
5.05
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.
emmagazegooglemail
15th Oct, 2008
5.05
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.
camp_lion
1st Sep, 2008
4.05
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.
bethocallaghan
8th Aug, 2008
3.05
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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