(measurements are approximate!)
8 slices good quality pancetta cubed
2 cloves garlic
1 large chopped leek
125g cooked frozen peas
1 tin finest cherry tomatoes
150g pearl barley
glass of wine
1/2 tsp coconut oil or olive oil
pinch of sugar
salt and pepper
Crush garlic and saute gently in coconut oil or olive oil with the leek until soft, add cubed pancetta and cook for another minute, add pearl barley and coat with the oil and cook for a minute.
Add peas, tin tomatoes, stock, seasoning, pinch of sugar and cook for about 35 mins stirring regularly until pearl barley is soft (you may need to add a bit more stock along the way).
When risotto is cooked, sear the scallops for about 1-2 mins on either side in a separate pan until nicely brown.
Serve risotto with scallops on top.