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.

KM_Leek_Risotto
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

  1. Cook the pearl barley in boiling water for around 30 minutes, or until tender. Drain and leave to cool
  2. 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
  3. 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