This risotto is delicious, filling, healthy and cheaper than most because it uses pearl barley instead of Arborio rice.
I have to say, I was very pleasantly surprised by this. It wouldn't have occured to me to use Barley in place of Arboreo rice. Its much more substantial than rice - highly recommended for cold winter nights - and its far less labour intensive - no need to stand and keep stiring and adding the stock gradually. - 07 Jan 2010 (Review from Allrecipes UK & Ireland)
Very good! My only complaint: I think you meant "Serves: 2 armies." We have SO MUCH left over! I thought it seemed like a lot of squash when I was cutting it, and then quite a lot of barley... I ended up using probably 1.5x the water and 2 stock cubes (Knorr veggie stock). I also didn't have wine like I thought, so I just omitted it and thew a little stock in early to soften things up. It was crazy kinds of good, and a tiny sprinkling of parmesan when serving it really seals the deal. I'll make it again someday, but we'll be eating this first batch for the next week Also, thank you for teaching me that I can use barley instead of Arborio rice for a delicious, flavorful, and less laborious dish. - 08 Sep 2011 (Review from Allrecipes UK & Ireland)
Was tasty, all I would say is that this is very filling, I reckon it feeds 3 rather than 2 people. - 06 Apr 2011 (Review from Allrecipes UK & Ireland)