“First time cooking pearl barley and while it was ok, it requires a lot of chewing to eat! Probably could have done with more stock even though I used all of it. Even though the cheese element is nice, on its own the dish is a little bland after a while. Might add more cheese if I make it again.”
“I loved this! I often make a mushroom pearl barley risotto using a mushroom a stock cube and, of course, mushrooms. I also love making pearl barley kedgeree. Adding the pangrattato and blues cheese is simply genius—it brings fantastic texture to the dish. I’ll definitely be incorporating that into my other pearl barley recipes!”
“I made this although i had risotto rice in the cupboard so used that but for the recipe it was tasty, i’ve struggled with risotto in the past making it not stodgy and actually taste like something, but this recipe worked for me, i did season it quite heavily to taste which is fine but great way to up my veg intake”
Thanks for leaving your review of this recipe Hannah. We recommend at step 7 to taste and season the pearl barley if needed. With it being rubbery, we recommend if it’s not quite there, just stir in a little more stock and give it some more time.
Big love, The Jamie Oliver Team
