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Pearl Barley Risotto
Pearl Barley Risotto
Servings: 2 servings
Ingredients
- 200 g / 7oz / 1 cup pearl barley
- Glug olive oil
- 1/2 onion – finely chopped
- 2 cloves garlic – sliced
- 250 ml / 1/2 pint / 1 cup chicken or vegetable stock
- Glug white wine
- Handful or peas and corn
Instructions
- Place the pearl barley in a bowl and cover with boiling water. Leave to soak for at least 3 hours, then strain.
- Fry the onion and garlic in the oil for a few minutes until soft, add the barley and fry for a few minutes.
- Gradually add the stock and wine, and simmer gently for about 15 minutes until it is absorbed and the barley is soft.
- Add the peas and corn, and cook for another minute.
- Serve immediately.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 412kcal | Carbohydrates: 85g | Protein: 13g | Fat: 2g | Cholesterol: 3mg | Sodium: 189mg | Potassium: 451mg | Fiber: 16g | Sugar: 3g | Vitamin C: 3mg | Calcium: 41mg | Iron: 2.8mg