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
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
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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.
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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.