vegetables, beautiful vegetables 2008: Creamy pea & chive risotto

Like last year Abby from eat the right stuff encourages food bloggers to share their favourite vegetarian recipes for vegetables, beautiful vegetables. I am not a convinced vegetarian, but I love to cook something without meat. I have to admit until today I always used pearl barley for the Whole-Grain Barley Bread With Barley Grits, I never cooked with it. Barley is rich in minerals, including calcium, iron and potassium. It’s also a good source B vitamins, especially B3 and B6. Both are important for energy, healthy and red blood cells and the functioning of the nervous system. Pearl barley cooks in a similar way to risotto rice. Like last year I partake this event with a green dish, this time

Creamy pea & chive risotto

Creamy pea & chive risotto

You know it’s spring, if you eat green dishes and can use your chive from the garden. Delicious, the children were also delighted with pearl barley. We should use it more often.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Creamy pea & chive risotto
Categories: Vegetarian
Yield: 3 Servings

Ingredients

2 tablesp.   Olive oil
2 small   Onions , finely chopped
250 grams   Pearl barley
1 1/2 liters   Vegetable stock
200 grams   Peas
100 grams   Light cream cheese with chives
      Small bunch chives , snipped

Source

  adapted from:
  Good Food magazine, June 2008
  Edited *RK* 05/23/2008 by
  Ulrike Westphal

Directions

Pearl barley cooks in a similar way to risotto rice.

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.

:Easy
:Prep: 5 mins
:Cook: 30 mins

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8 thoughts on “vegetables, beautiful vegetables 2008: Creamy pea & chive risotto

  1. abby (Gast)

    we’re just starting to get fresh peas as well and i’m really loving the difference they make to dishes, especially salads and risottos. thanks for joining vegetables, beautiful vegtables again!

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  2. Jutta (Gast)

    Also, eigentlich brauche ich in meinem Blog nur noch Links zu Dir zu setzen, weil ich alles nachmachen möchte, was Du in letzter Zeit bloggst. Das „Risotto“ sieht so herrlich aus, und Gerste mag ich so gerne, das ist wieder was für die ellenlange Nachback-, Nachkoch-, Nachmachliste. Oder noch besser: ich brauche für heute Abend noch eine Beilage, die habe ich jetzt (upps, ich hoffe, ich habe Gerste).

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