When my flatmate tried this risotto, he said "This is perfect for a cold day like today", and you know what? He is right! Soups, risottos, stews - you name it, all perfect Wintery meals. But hey! I wouldn't mind some of this any time of the year, it's delicious! Easy to make, and so worth the 45 minutes it takes to whip it up:
Creamy Pea Risotto
(Serves 2, about 490 calories each)
1 tsp coconut- or olive oil
1 small onion, finely chopped
150g pearl barley
800ml-1L vegetable stock
Ground black pepper
100ml low-fat fromage frais, or crème fraîche (can also use quark)
130g garden peas
25g grated parmesan
Chives, fresh or dried, for garnish
- Start by boiling up your stock.
- Then in a pan, heat up the oil, and add your onion, fry for a few minutes until softened. Then, add your barley and stir so all the oil and juices have coated the barley. Now, keep the pan on medium heat and add a ladleful (about 200ml) of the stock, and stir well. Keep stirring every few minutes or so, and once it's absorbed most of the liquid, repeat until you have no stock left.
- If you've so far used 800ml stock and the texture is still a little grainy, add another ladleful of water and give it another five minutes. The feeding of the risotto should take between 30-40 minutes, but preferably closer to 40 to make sure it's lovely and creamy.
- Once you've added the last ladleful of stock or water, tip in the fromage frais or crème fraîche, sollowed by half of the parmesan and all of the peas. Stir well and leave for a couple of minutes to heat through properly before tending to it again. Season to taste and serve topped with the remaining parmesan and the chives, and enjoy!
Today, I will be off to Norway for christmas and New Years, and so it might get a little quiet on my side. Who knows though, I might drop by!
I wish you a happy festive season, and a magnificent 2014!
Recipe by yours truly