i do love me a good risotto, namely with lots of garlic, sweet softened onion and an abundance of seafood. lately i've gotten into risotto with a twist, switching out the infamous arborio rice for some wholesome pearl barley.
i've seen it in a few restaurants so thought i'd have a go myself, treating the pulses exactly as i would when making risotto. italians would probably shake their heads at this interpretation of a risotto but it really is super tasty with a little extra bite, plus it keeps you fuller for longer.
