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
Provided by Good Food team
Categories Main course, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 656 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.41 milligram of sodium
CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)
I am a big fan of pearl barley as it is cheap, tasty, healthy and very filling. This sounds like a great new way to enjoy pearl barley with a bit of an Italian flare. I originally found this recipe in the BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
- 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.
- 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.
Nutrition Facts : Calories 552.9, Fat 14.9, SaturatedFat 2.2, Sodium 13.6, Carbohydrate 93.9, Fiber 20.4, Sugar 7.3, Protein 14.3
PEARL BARLEY RISOTTO
Make and share this Pearl Barley Risotto recipe from Food.com.
Provided by hectorthebat
Categories Grains
Time 1h57m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put the pearl barley into a saucepan and add enough water to cover generously. Add the stock cubes, bring to the boil, then reduce the heat and simmer for 1 1/2 hours until tender, topping up the water if necessary.
- Melt the butter in a large frying pan or wok and gently saute the saffron, onion, and pepper for 5 minutes. Add the chorizo and bacon, and fry on a higher heat for a further 5 minutes.
- Add the garlic, most of the thyme leaves, paprika, wine, tomatoes, and peas. Bring to the boil, then simmer for 5 minutes. Stir in the prawns and simmer for 2 minutes to heat them through.
- Drain the pearl barley thoroughly and stir it into the other ingredients, making sure it's piping hot. Serve immediately, garnished with a few thyme sprigs.
Nutrition Facts : Calories 442.1, Fat 23.1, SaturatedFat 9.8, Cholesterol 93.9, Sodium 1044, Carbohydrate 38.6, Fiber 8.1, Sugar 4.2, Protein 17.6
CREAMY PEA RISOTTO
Make and share this Creamy Pea Risotto recipe from Food.com.
Provided by Anemone
Categories Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop onions. Put in medium pot and saute over medium heat until translucent.
- Add rice and stir for one minute.
- Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
- Stir in peas and Parmesan, adding more stock if needed, until creamy.
Nutrition Facts : Calories 209.3, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 282.5, Carbohydrate 37.4, Fiber 2.2, Sugar 4.3, Protein 6.8
BARLEY RISOTTO
this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled
Provided by chia2160
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in olive oil, saute onion and garlic until softened.
- add mushrooms, cook until browning.
- add barley and cook for 5 minutes until lightly toasted.
- add white wine, add 3 c stock, tomato, salt& pepper.
- bring to boil, cover and simmer 25 minutes, stirring occasionally.
- add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.
CREAMY BARLEY WITH PEAS AND CHIVES
This is a delicious meal that is very similar to a risotto. It is particularly good in the summer when fresh ingredients are readily available. It's an old recipe that I've tweaked as I've made it. For a non-alcoholic version, simply use 4 1/2 cups (2 pints, 1.2 litres) of stock. Serves 3-4 as a main meal, more if used as a side dish.
Provided by Shuzbud
Categories Grains
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a non-stick skillet, then add the onion and cook gently for 3-4 minutes.
- Stir in the pearl barley and continue to cook, stirring, for a few minutes.
- Pour in the wine and simmer until it is absorbed.
- Pour in the stock a quarter at a time and simmer until the stock is absorbed before adding more. It should take 45 minutes or so for all the stock to be absorbed.
- 10 minutes before finishing cooking, stir in the peas. Continue to simmer until nearly all the liquid is absorbed.
- Turn off the heat, stir in the cream cheese and most of the chives.
- Season with salt and pepper to your taste and serve with the remaining chives scattered over the top.
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