A creamy risotto is traditionally made with Arborio rice. We've created this version by substituting low-GI pearl barley for the rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.
My husband and I love this dish. It has become a part of our regular week night menu. I think I actually enjoy the pearl barley better than the rice versions of rissotto. It's nice and chewy, and really satisfying. - 10 Jan 2018 (Review from Allrecipes AU | NZ)