Creamy Pea & Chive Pearl Barley Risotto (Reduced Fat)

1. 1

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

2. 2

   Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.

3. 3

   Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.

4. 4

   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.

5. 5

   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.

6. 6

   Season well and serve scattered with the rest of the chives.

* Per serving · 4 servings · Values may vary.

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