Prepare the vegetables, boil the pearl barley, slice the onion, grate the parmesan cheese.
In a pot, heat three tablespoon olive oil. Add chopped onion, stir fry it in medium low heat to avoid the onion get burned. Add one cup of arborio rice, stir fry it for 3 minutes.
Add the chicken stock/water part by part. Keep stirring the rice until it is well-cooked. Keep adding the water/chicken stock and check the doneness of rice whether it is cooked or not. Normally it takes minimum 15 minutes to cook. Give some salt to taste. Notes. the rice has to be stirred most of time to avoid it stick on the bottom of pot.
When the rice is almost well-cooked, add cooked barley and frozen peas/cooked peas. Stir it well, the rice will start to thicken. Lower the heat.
Add in the butter and mix it well.
Add one tablespoon of grated parmesan, mix them well.
Get a plate, serve your barley risotto. You may knock the bottom of plate, risotto rice will spread evenly throughout the plates. Sprinkle parmesan cheese on top of it. Bon Apetito.
