Barley & Bacon Risotto

Not only is Pearl Barley cheap but it's good for you too! Rich in minerals including calcium, iron & potassium & a good source of B Vitamins in particular B3 & B6 which are vital for energy, healthy red blood cells & nervous system! So you can be healthy & save money! If you prefer leave out the bacon & add more veg, or whatever takes your fancy!


Serves 2-3 Approx 67p per person

Prep 10 minutes Cooking 40 minutes



  • 5-6 rashers smoked streaky bacon
  • I onion, finely chopped
  • 2 tsp dried parsley
  • 2 garlic cloves, crushed
  • 200g pearl barley
  • 1 litre veg stock
  • 100g frozen peas
  • 100g cream cheese with chives or garlic & herb
  • salt & pepper


Dry fry the bacon until golden then place on kitchen paper.

In the same pan heat some oil & cook the onion for about 4 minutes then add the garlic & parsley then cook for another minute.

Add the bacon back to the pan then stir in the barley & add about 1/3 of the stock.

Simmer for 40 minutes, stir occasionally & add the stock gradually as it gets absorbed.

Season to taste with salt & pepper.

Add the peas for the 5 minutes of cooking. The barley should be cooked through & a little bit of liquid left.

Take the pan off the heat & allow the risotto to sit for a minute.

Stir in the cream cheese & serve.

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