About this recipe: This barley risotto is delicious, healthy and filling. It makes a nice side dish for steak or roasted meats, and also works as a starter or light vegetarian main - especially when you want to serve something a little different.
You could easily make this recipe vegan by substituting olive oil for the butter, and vegetable stock for the chicken stock.
I cooked this for over an hour and a half and the barley still felt hard to me... Having had very little experience of using barley, I'm not sure if this is normal or if I made a mistake and cooked it incorrectly I don't think I would make this again, although the mushrooms were tasty! - 27 Feb 2012