Leek & cheddar barley risotto
British & European45 mins£0.61 a portionVegetarian
Ingredients
Serves 4
- Pearl barley250g
- Leeks400g
- Brown onions100g
- Stock cubes (12 pack)2
- Butter20g
- Mature cheddar100g
- Frozen garden peas150g
Plus salt and pepper. About £2.45 for the amounts used.
Method
- 1
Melt 20g butter and fry 1 chopped onion and 400g sliced leeks for 8 minutes until soft.
- 2
Stir in 250g rinsed pearl barley, then add 2 stock cubes dissolved in 1.2 litres boiling water.
- 3
Simmer for 35-40 minutes, stirring often, until the barley is tender and creamy. Add 150g frozen peas for the last 3 minutes.
- 4
Stir in 100g grated cheddar and season.
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