English Pea and Parmesan Barley Risotto
This creamy Parmesan risotto with peas recipe is a modern take on the classic Italian method. Instead of arborio rice (a starchy short-grain rice that is traditionally used), you’ll use pearl barley. Cooked in Parmesan broth and finished with a hefty serving of Parmesan, this pea risotto is comfort food made elegant. Plus, there are two servings of peas—both fresh English peas and pea tendrils on top. You’ll use ½ cup of white wine in the recipe, so why not pick out an extra nice bottle to serve alongside this pea risotto? It’s worthy of company or date night.