Creamy Pea & Chive Pearl Barley Risotto (Reduced Fat)

5.0(5)

I am a big fan of pearl barley as it is cheap, tasty, healthy and very filling. This sounds like a great new way to enjoy pearl barley with a bit of an Italian flare. I originally found this recipe in the BBC Good Food Magazine.

by Sarah_Jayne·published 2008-05-28

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One Dish Meal

Servings

2 serving(s)

Total time

30 min

prep 5 min

Calories / serving

553 kcal

Ingredients (7)

serves

2 tablespoons olive oilolive-oil
1 onion, finely choppedonion
7 ounces pearl barleypearl-barley
2 pints vegetable stock
5 ounces peaspeas
3 1/2 ounces fat-free cream cheese with chiveschive
1 bunch chives, snippedchive

Instructions (6 steps)

01Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
02Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
03Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
04With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
05Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.

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Rich recipe — supports nutrition-aware planning.

Creamy Pea &amp; Chive Pearl Barley Risotto (Reduced Fat)

Creamy Pea & Chive Pearl Barley Risotto (Reduced Fat)