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

  • Heat oil in large pot
  • Add onions and cook over low heat, stirring often, until soft
  • Add garlic and barley and continue to cook while stirring for 1 minute
  • 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
  • Add peas and continue to cook until the peas are steaming hot
  • Remove from the heat and add cheese and lemon juice. Stir until cheese has melted.
  • 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