Kerrymaid’s Pearl Barley, Green Pea & Leek Risotto
Perfect as a light lunch or evening meal. Healthier than risotto made with rice, this dish is filing, a great source of fibre and encourages healthy digestion.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 15 MINS | 35 MINS | 32 |
Double / Buttery
Ingredients
- 200g Pearl Barley
- 200ml Chef’s Pass Vegetable Bouillon
- 50ml Kerrymaid Double
- 25g Kerrymaid Buttery
- 50g Garden Peas
- 2 Leeks (finely diced)
- 50g Shaved Parmesan or Hard Cheese
Method
Cook the pearl barley in boiling water for around 30 minutes, or until tender. Drain and leave to cool
Melt the Kerrymaid Buttery in a saucepan and add the diced leeks, peas and sauté for 2 minutes before adding the pearl barley, Chef’s Pass Vegetable Bouillon and Kerrymaid Double. Mix until it’s all fully incorporated and the pearl barley is soft
Once the risotto is hot, place into bowls and finish with shaved parmesan to serve
TOP TIP FROM OUR CHEF
- ALSO WORKS WELL WITH ARBORIO RICE FOR A MORE TRADITIONAL RISOTTO
Allergens
- Contains: Cereals containing Gluten, Milk