Creamy pea & chive risotto

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• pearl barley↗200g g
• vegetable stock↗1.2l l
• pea↗140g g
• light cream cheese↗100g g

  with chives

• small bunch chives

  snipped

Step-by-step instructions

1. 1

   Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. 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.

2. 2

   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.