Barley Risotto Recipe

• 225 gm Pearl barley
• 1/2 x Onion minced
• 600 ml Vegetable stock, up to 900
• 1 x Red pepper, seeded and finely diced
• 75 gm Frzn peas

1. Wash the barley and soak in cool water for 30 min.
2. Drain and place in a saucepan with the onion, vegetable stock and red pepper.
3. Bring to the boil and simmer gently for 30-35 min till the barley is just tender.
4. Add in more liquid to the pan if necessary.
5. Five min before the end of the cooking time add in the peas.
6. Blend to a smooth puree for babies or possibly leave whole and season with garlic, Roquefort cheese, herbs, salt and lots of freshly grnd black pepper for adults.

barley, onion, red pepper, peas

Taken from cookeatshare.com/recipes/barley-risotto-79040 (may not work)