Creamy Pearl Barley and Pea Risotto

  • cooking time
    70 m
  • calories per serve
    301 cal
  • serves
    6
6 cups (1.5L)
salt reduced chicken stock
2 tsp
olive oil
20 g
margarine
1 small (150g)
onion, sliced thinly
2
garlic cloves, crushed
1 cup (200g)
pearl barley
1 1/2 cups (180g)
frozen peas
300 mL
CARNATION Lite Cooking Cream
zest and juice of 1 lemon
3 cups (60g)
baby spinach
40 g
goats cheese, crumbled
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
426 g
1260
8.6
14.7
6.9
30.3
4.8
1087
7.1
53
Average Quantity
per:
100 g
296
2
3.5
1.6
7.1
1.1
255
1.7
12

Method

  1. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.

  2. Heat oil and margarine in a large deep frying pan on medium heat. Cook onion and garlic for 3 minutes, or until soft. Add pearl barley and stir to coat in onion mixture.

  3. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, cook until pearl barley is tender, this will take about 40-50 minutes.

  4. Meanwhile place half the peas into a blender or food processor with a ladle full of stock, blend or process until puréed.

  5. Once pearl barley is tender, sir in Lite Cooking Cream, zest and juice of lemon, simmer over low heat for 2-3 minutes or until thicken slightly. Sir through Processed pea mixture, remaining peas and baby spinach. Serve topped with goats cheese

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