CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)
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.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
- 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.
Nutrition Facts : Calories 552.9, Fat 14.9, SaturatedFat 2.2, Sodium 13.6, Carbohydrate 93.9, Fiber 20.4, Sugar 7.3, Protein 14.3
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