Creamy Pea & Chive Pearl Barley Risotto (Reduced Fat)

READY IN: 30mins
Recipe by Sarah_Jayne

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.

Top Review by LaineO

This was so easy to make and was a big hit with my family - especially my our year old son, he had 3 kid-size helpings! It was plenty of food for my fam of four and we also had leftovers. I did the math and it only cost me $5.25 to make! Definitely a keeper! The only changes I made was that I added minced garlic in with the onions and I added frozen peas at the very end, right before the cream cheese. I'm also eager to try new veggie and cream cheese combinations!

Ingredients Nutrition

Directions

  1. Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
  2. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
  3. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
  4. 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.
  5. 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.
  6. Season well and serve scattered with the rest of the chives.

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