Salmon and pearl barley risotto with peas

Name: Salmon and pearl barley risotto with peas
Total time: 55 min
Cuisine: British
Ingredients: 3 salmon fillets, skinless; 250g pearl barley; 1 onion, finely chopped; 1 tbsp olive oil; 1l homemade chicken stock; 150g frozen peas; 1 lemon, zested and squeezed; 2 tbsp fresh dill, chopped; 30g parmesan, finely grated

A creamy pearl barley risotto with flaked salmon, peas and lemon, nutty and very filling.

Time55 min
LevelMedium
Costabout £2.25 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

3salmon filletsskinless
250 gpearl barley
1onionfinely chopped
1 tbspolive oil
1 lhomemade chicken stock
150 gfrozen peas
1lemonzested and squeezed
2 tbspfresh dillchopped
30 gparmesanfinely grated

Method

1
Heat the oil in a wide pan and cook the onion for 6 minutes until soft.
6 min
2
Stir in the barley for 1 minute. Add a third of the stock and simmer, stirring now and then, until absorbed.
3
Keep adding stock a ladleful at a time for about 35 minutes until the barley is tender with a slight bite.
35 min
4
Lay the salmon on top of the barley, cover, and cook on low heat for 8 minutes.
8 min
5
Break the salmon into big flakes with a fork and stir in the peas, lemon zest, juice and dill. Heat for 2 minutes.
2 min
6
Serve topped with parmesan.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.