Creamy pea & chive risotto

Creamy pea & chive risotto

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(17 ratings)

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
656
protein
20g
carbs
104g
fat
20g
saturates
6g
fibre
8g
sugar
12g
salt
1.41g

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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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.

Recipe from Good Food magazine, June 2008

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Comments

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Frantic Flapjack's picture
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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
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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
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Yum Yum! really easy and totally scrummy!

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