Barley and pea risotto

This risotto is a bit different from the usual but we think you’ll be pleasantly surprised. The barley has a great texture and there’s plenty of flavour.

Pea and barley risotto
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner

Make a healthy barley risotto.

Method

  1. Heat oil in large pot
  2. Add onions and cook over low heat, stirring often, until soft
  3. Add garlic and barley and continue to cook while stirring for 1 minute
  4. Add stock cube and water and bring to a gentle simmer. Continue to simmer stirring often until the barley is cooked and most of the liquid has been absorbed
  5. Add peas and continue to cook until the peas are steaming hot
  6. Remove from the heat and add cheese and lemon juice. Stir until cheese has melted.
  7. Serve.
  • 1 tbsp
    oil
  • onion, finely diced
  • 2 cloves
    garlic, crushed
  • 1 cup
    pearl barley
  • cube of stock, or 1 tsp of stock powder
  • 4 cups
    water
  • 3 cups
    peas
  • 1/2 cup
    grated cheese
  • 2 tbsp
    lemon juice
Per serve
  • Energy
    695kJ
  • Total Fat
    4.9g
  • Saturated Fat
    1.8g
  • Total Carbohydrate
    28.6g
  • Sugars
    3.6g
  • Dietary Fibre
    7.0g
  • Sodium
    118mg
  • Protein
    6.9g