I'd been curious about barley risotto ever since Nigella Lawson presented it as her no-stir, lazy version of the classic dish. The version in Big Red is as simple as Nigella claims hers to be. It having barley as an alternative as rice obviously gives it a firmer texture, but it's all the more interesting this way. We had ours with pork chops and a cabbage slaw.
Recipe on page 327