Creamy Pea Chive Pearl Barley Risotto Reduced Fat
Indulge in the light, wholesome comfort of this Creamy Pea Chive Pearl Barley Risotto, a reduced-fat twist on a classic favorite. Perfect for a weeknight dinner or a sophisticated meal, this dish swaps traditional Arborio rice for nutty pearl barley, creating a hearty base that's packed with texture and whole-grain goodness. A medley of vibrant green peas, zesty lemon, and aromatic chives creates a fresh burst of flavor, beautifully complemented by a touch of low-fat cream cheese and grated Parmesan for creamy indulgence without the guilt. Ready in under an hour, this risotto is simmered in hot vegetable stock for a velvety finish and offers a simple yet elegant way to enjoy healthy comfort food. Serve it warm, garnished with extra chives and Parmesan, and savor every spoonful of this deliciously nutritious dish.
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Recipe Information
Ingredients
- 250 grams Pearl barley
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 liter Vegetable stock
- 200 grams Frozen peas
- 2 tablespoons Low-fat cream cheese
- 30 grams Parmesan cheese, grated
- 2 tablespoons Fresh chives, chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
In a medium-sized pot, warm the vegetable stock over low heat and keep it hot, but do not let it boil.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic to the onion and cook for another minute until fragrant.
Stir in the pearl barley, allowing it to toast for 2 minutes until lightly golden.
Begin adding the hot vegetable stock, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the barley is tender but retains a slight chew, about 25-30 minutes.
Meanwhile, in a small pot, boil water and cook the frozen peas for 3 minutes. Drain and set aside.
Once the barley is cooked, stir in the peas, low-fat cream cheese, grated Parmesan cheese, and lemon zest. Mix well until fully combined and creamy.
Season the risotto with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
Remove from heat and fold in the freshly chopped chives. Reserve a small amount for garnish, if desired.
Serve the risotto warm, garnished with additional chives and an optional sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 299.7 g | 109% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 33.9 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3225 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
