Creamy pea & chive risotto

Pearl barley is rich in calcium, minerals, iron and potassium, and that’s just to start with. Make the most of it with this creamy risotto

  • Prep:5 mins
    Cook:25 mins
    Ready in 30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 656
  • fat 20g
  • saturates 6g
  • carbs 104g
  • sugars 12g
  • fibre 8g
  • protein 20g
  • salt 1.41g


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 200g pearl barley
  • 1.2l vegetable stock
  • 140g peas
  • 100g light cream cheese with chives
  • small bunch chives, snipped


Healthy benefits
Pearl barley is rich in minerals, including calcium, iron and potassium. It’s also a useful source of B vitamins, especially B3 and B6 – important for energy, healthy red blood cells and the functioning of the nervous system.


  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. 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.

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