- 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.