caraway seeds (I didn't have any so replaced with nigella seeds). I'm a big fan of a pearl barleyrisotto, I find them to be much lighter than the more traditional rice based versions
It is crunchy and chewy, in a good way like a firm barley, and with a lovely nutty flavour that marries perfectly with the earthiness of the wild mushrooms
This chicken and pearl barley stew from Karen. Angela Hartnett's recipe for Risotto Primavera, full of the joy of Spring - peas, broad beans, sugar snaps and asparagus
