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