It’s been a while since I have cooked a barley risotto, and a fine thing it is. In truth I feel that it shouldn’t really qualify as risotto, but this sub-classification is a convenient shorthand for a vaguely risotto-esque thing. I threw in some chicken thighs simply as they needed to be eaten, crisped up the skin then just left them in the pan and followed the rest of the recipe exactly. The lemon here acts almost as the wine in a normal risotto, providing a backbone of sharpness without which it would be entirely uninspiring, and i wouldn’t have this without one of those two.
I would be more careful to put the peas and feta in only a minute of two before serving next time. Otherwise this is just great.
Pea & feta pearl barley stew recipe | BBC Good Food
<p>This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish</p>
