A delightful twist on a classic risotto, this recipe uses pearl barley for a nutty flavor and creamy texture, complemented by sweet peas and fresh chives.
Heat the olive oil in a large, deep pan over medium heat.
Use a good quality olive oil for the best flavor.
Add the chopped onion to the pan and sauté until softened, about 3-4 minutes.
Stir frequently to prevent the onion from browning.
Stir in the pearl barley and cook for 2 minutes to toast slightly.
Toasting the barley enhances its nutty flavor.
Gradually add the stock, one ladle at a time, stirring frequently, and allow it to be absorbed before adding more.
Keep the stock warm to maintain the cooking temperature.
Add the peas to the pan and cook for an additional 5 minutes.
Frozen peas work well and cook quickly.
Turn off the heat and stir in the cream cheese and most of the chopped chives.
Mix gently to avoid breaking the peas.
Season with salt and pepper to taste, garnish with the remaining chives, and serve warm.
Serve immediately to enjoy the creamy texture.
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