Parmesan cheese and white wine or sherry add body to this versatile barley risotto-style dish. Try serving as a side dish to accompany plainly cooked fish or meat, or as the main course of a vegetarian meal.
using barley gives this mixture a slightly firmer, more granular texture than a risotto made with rice, as barley grains do not release much starch during cooking.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.