Med (Glutamate)

Barley, Cream Cheese and Green Pea Rissotto (G)

Serves 2 as a main, or 4 as a side


  • 2 tbsp of canola or rice bran oil
  • 1 leek sliced (white only)
  • 200g pearl barley (contains minor gluten)
  • 1.2l home made vegetable stock or chicken stock using suitable ingredients.
  • 1 cup of frozen PEAS (MSG)  
  • 2 Tbs cream cheese
  • 1-2 Tbs chives, snipped (optional)
  • Salt for seasoning


  1. Heat the oil in a large, deep pan, then gently fry the leek for about 5 mins. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
  2. Turn the heat off under the risotto and let it sit for a minute, then stir in the cream cheese. Season with salt and optional stir through chives.
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