Directions:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2296.45 Kcal (9615 kJ) | ||
| Calories from fat | 148.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 25% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 2% | |
| Sodium | 74722.79mg | 3113% | |
| Potassium | 839.65mg | 18% | |
| Total Carbs | 429.26g | 143% | |
| Sugars | 9.93g | 40% | |
| Dietary Fiber | 21.51g | 86% | |
| Protein | 23.94g | 48% | |
| Vitamin C | 32.2mg | 54% | |
| Iron | 4.7mg | 26% | |
| Calcium | 237.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 301.41 Kcal (1262 kJ) | ||
| Calories from fat | 19.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 25% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 2% | |
| Sodium | 9807.52mg | 3113% | |
| Potassium | 110.21mg | 18% | |
| Total Carbs | 56.34g | 143% | |
| Sugars | 1.3g | 40% | |
| Dietary Fiber | 2.82g | 86% | |
| Protein | 3.14g | 48% | |
| Vitamin C | 4.2mg | 54% | |
| Iron | 0.6mg | 26% | |
| Calcium | 31.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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