Barley is such an under utilised grain and it has so much going for it. This is a good version of a barley risotto, something I’m doing with increasing frequency, and the asparagus is a nice touch, and as was speculated in the pea, mint and feta barley risotto, adding the green veg just a couple of minutes before serving is the way to go. Beautiful creaminess combined with spot of levels of acidity from the lemon.
From 3, 2, 1, pg. 126