Creamy Pea & Chive Risotto
Elevate your dinner routine with this creamy and flavorful pearl barley risotto. The hearty pearl barley is cooked to perfection in a rich vegetable stock, then combined with sweet peas and a velvety light cream cheese with chives. Topped with a sprinkle of fresh chives, this dish is a comforting and satisfying meal that is sure to become a new favorite at your dinner table.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 onion , finely chopped
- 200g pearl barley
- 1.2l vegetable stock
- 140g peas
- 100g light cream cheese with chives
- small bunch chives , snipped
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 656 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 104 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.41 milligram of sodium
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