Pearl barley risotto with peas

Ingredients for 4 servings:

• 150 g diced ham
• 1 onion(s)
• 1 garlic clove(s)
• 2 carrots
• ¼ celeriac
• 250 g pearl barley
• 1 liter vegetable broth
• 250 g peas, frozen
• 1 bunch of parsley
• 3 tbsp cream cheese
• 50 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Brown the finely diced bacon until lightly browned, add the root vegetables (onion, garlic, carrot, and celery), and sauté for about five minutes. Sprinkle in the pearl barley and let it cook until translucent. Pour in the vegetable stock and simmer for about 15 minutes. Add more stock if necessary. Add the frozen peas, stir, and continue cooking for about 5-10 minutes. Stir in the chopped parsley and the cream cheese (I used regular, but herb cream cheese is certainly a viable alternative), and let it sit for a while. Meanwhile, grate the Parmesan cheese, stir it in, and serve. We served it with a coarse bratwurst; it went wonderfully with the dish.