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Basic Risotto using Pearl Barley instead of Rice:

The main stay of the ‘vegetarian option’ in restaurants,
 usually the ones that haven’t a clue what to serve if you don’t want meat...

This recipe uses a pressure cooker for frying as well as making the risotto.
This avoids the need to stand over it adding stock a bit at a time.

Ingredients:

1 Tbsp Butter (optional)
1 Tbsp Olive Oil
1 Large white Onion
3 Garlic Cloves (optional)
200g Pearl Barley (the leftover from making Barley water..)
100ml White wine / Martini
600ml Stock
Grated hard cheese (50g to 100g dependent on preference)
Parmesan, Pecorino or simalar.        
Seasoning

Fry the Onion & Garlic (if used) in the oil (or oil & butter) for
 3 minutes or until soft.
Add the Barley to coat in the remaining oil & stir well for 1 minute.
Add the wine & continue to stir until it has reduced by half.
Then add the stock & stir well.
Season to taste.
Seal the pressure cooker & bring to high pressure.
Maintain high pressure for 8 minutes then allow to de-pressurize naturally.
Stir well as it will look very wet, then stir in the cheese.
 (you can also add more butter).

This has a very different texture to regular rice based risottos.