Barley and coconut-milk risotto with peas, baby leeks and feta

Add a big knob of butter to a large pot and heat over medium heat. Fry 3 chopped leeks and 1 peeled and minced garlic clove, 10 minutes. Add 500g pearl barley, 1 x 400ml tin coconut milk and 1,5L (6 cups) vegetable stock to the pot, and simmer, stirring occasionally, until the barley is tender (but still has a slight bite), about 30 minutes.When the barley is cooked, remove from heat and stir in 250g defrosted frozen peas and 150g finely grated Parmesan. Spread on a serving platter and serve sprinkled with crumbled feta, chargrilled baby leeks, fresh microherbs (optional) and dollops of crème fraîche.