Barley and pea risotto

A delicious twist on the traditional rice risotto.

Barley and pea risotto

Ingredients

Serves 4

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

Method

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.

Click the vegetable name below to learn more about it: