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Creamy pea & chive risotto

Creamy pea & chive risotto

A star rating of 3.5 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal656
fat20g
saturates6g
carbs104g
sugars12g
fibre8g
protein20g
low insalt1.41g
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Ingredients

  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 200g pearl barley
  • 1.2l vegetable stock
  • 140g pea
  • 100g light cream cheese with chives
  • small bunch chives , snipped

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, June 2008

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A star rating of 3.5 out of 5.22 ratings
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