Pea, ham & barley risotto

• Pearl barley250g
• Cooked ham slices150g
• Frozen garden peas200g
• Brown onions150g
• Stock cubes (12 pack)2
• Butter20g
• Mature cheddar60g

Plus salt and pepper. About £2.28 for the amounts used.

Method

1. 1

   Melt 20g butter and fry 1 chopped onion for 5 minutes. Stir in 250g rinsed pearl barley.

2. 2

   Add 2 stock cubes dissolved in 1.2 litres boiling water and simmer for 35-40 minutes, stirring often, until the barley is tender and creamy.

3. 3

   Add 200g frozen peas and 150g torn ham for the last 4 minutes.

4. 4

   Stir in 60g grated cheddar and season with black pepper.