Barley and pea risotto
A delicious twist on the traditional rice risotto.
1 Tbsp canola oil
1 onion, finely chopped
2 cloves garlic, peeled and crushed
1 cup pearl barley
1 vegetable stock cube or 1 tsp vegetable stock powder
4 cups water
3 cups peas
½ cup grated cheese
2 Tbsp lemon juice
Heat oil in large saucepan.
Add onions and cook over a 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 barley is cooked and most of the liquid has been absorbed.
Add peas and continue to cook for 3-5 minutes or until they are steaming hot.
Remove from heat and add cheese and lemon juice. Stir until cheese has melted.
Serve in bowls.