Barley risotto with spinach and cream cheese
Instructions
1
Step
Melt the butter in a saucepan over a medium heat and cook the onions until soft and golden. Add the barley and stir to coat for a minute.
2
Step
Pour in the white wine and turn the heat to medium-high. Cook for 2-3 minutes, stirring, until almost completely absorbed.
3
Step
Add a ladleful of the stock and cook, stirring, until almost completely absorbed. Add another ladleful and continue in this manner until the barley is al dente and all of the stock has been added.
4
Step
Fold in the spinach with a wooden spoon until wilted. Add the cream cheese and beat vigorously with the wooden spoon until completely melted into the risotto.
5
Step
Season to taste and stir in the lemon juice and zest. Serve immediately.
Ingredients
for
4
- 30 g butter
- 2 small red onions, sliced
- 320 g pearl barley
- 200 ml dry white wine
- 700 ml vegetable stock
- 4 large handfuls of fresh spinach
- 130 g Philadelphia Light with Garlic & Herbs
- salt and black pepper
- juice and zest of 1/2 a lemon