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I'd approve that as a risotto, although I would have served it with eggs and beef on the side, not on top. I like your use of pearl barley, I'd be curious to see you with some spelt too!
I love pearl barley too, made a quick pulled chicken and spring onion stir fry the other day for luch.
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giofox
AFourOSix
Well it was delicious, and I highly recommend giving it a go. On the day I cooked it we ate it like a brothy soup. That’s how I’d intended it, with a half remembered early Jamie recipe in mind... and it was good. But evthe leftovers evolved a bit today into a much superior form. I’d used quite a bit of pearl barley, maybe 150g and it expands like the clappers, and lent slightly creamy edge to the broth which intensified overnight as it was absorbed. So I thought I’d roll with that and turn it into a kind of risotto (sorry, I forgot to warn you to sit down @giofox haha). I added a little double cream, some peas and fresh mint, topped it with some of the pulled, crisped ham hock and a poached egg.
It took all of 5 min to start and 10 min to finish.