Barley Risotto with peas, feta and mint (adapted from Amy, The Family chef)

hello followers, I decided to make a vegetarian grain dish for dinner tonight using Barley! I used my good chef friend Amy Fothergill's of the Family chef's Amaranth risotto recipe and replace it with barley (this is not a gluten free dish, but its suitable for plant based people for sure!) if wanted to use a gluten free grain use what she used amaranth it is rich in iron and good source of fiber and calcium. it also has vitamin B so good luck for that one. so risotto is a work of art. you must add liquid a little at a time. with barley. its important to taste a few times for a well done risotto. mine took 45 minutes to cook. so adjust your cooking time if needed. so have fun making this dish and let me know how it turns out happy cooking!

Barley risotto wih peas, feta and mint

2 tsp olive oil
1 onion, chopped
1/4 tsp black pepper
1 1/2 cups barley
4 1/2 cups vegetable broth
1 cups frozen peas
1/2 cup feta cheese
2 tbl fresh mint chopped

method
heat stock pot style pan to medium. add oil then the onion and black pepper cook until onion is soft light browned and transculent. add barley and toast for 1 minute. start adding broth slowly 1 cup or less at a time and keep at a constant simmer. barley should be done 30 minutes. mine was done at 45 minutes. but taste,taste,taste to doneness. it will vary #1 tip I will give you as a chef. at the end add peas, fetaand mint stir to combine and serve

this recipe I give full credit to amy, its her recipe concept and the images are mine. so I am eating this now and its delish so give it a try today! easy~!