This creamy risotto as a lot more fiber than one made with rice.
Ingredients (serves 4)
Heat the oil in a separate, heavy saucepan over medium heat.
Add the chopped onion and cook for 5 minutes, stirring frequently, until tender. Add the barley and cook for an additional minute.
Add 1/2 cup of the broth mixture to the barley mixture, and cook for 3 minutes or until the liquid is absorbed, stirring frequently. Add broth, 1/2 cup at a time, adding more as each portion of broth is absorbed. Cook for 45 minutes or until risotto is creamy and barley is tender.
Stir in the parmesan cheese and peas and cook for a few minutes or until the peas are warmed through.