Creamy pea & chive risotto
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 mins
- Easy
- Serves 2
Skip to ingredients
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.
