Holiday barley risotto - NOMU

Ingredients

• 200g sugar snap or mange tout peas
• 1 litre prepared NOMU Vegetable STOCK or Chicken STOCK, kept warm on the stove
• 1 tbsp NOMU Extra Virgin Olive Oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• ½ cup dry white wine
• 140g leftover gammon, sliced and cut into small pieces
• 1 tsp NOMU Essentials Parsley Leaves, to serve
• 50g Parmesan cheese, finely grated to serve
• NOMU Black Pepper and Atlantic Sea Salt, to taste