Vegetable Barley Risotto

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maybe i didnt do something right, or maybe this is what barley tastes like,, but after cooing much longer than the recipe called for (and yes I have added more liquid, the barley stayed very tough and chewy with a bit of slimy texture.
If this is how they are, then hats fine I wont cook with barley again, lol, but i am wondering if anyone else had the same problem..

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Since you don't cook with barley every day it would have been good to mention the cooking times

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I love this barley recipe. It's a nice change from regular risotto and very healthy. It's also easy to make and my husband loved it as well.

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Didn't have any zucchini or squash but I subbed in some celery and added some broccoli and cauliflower after a few minutes. Delicious, gave me an excuse to stand around the warm stove, and everyone was impressed! Might need to add some more liquid to get the "right" consistency.

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This is creamy and delicious. As a vegetarian I changed the broth to vegetable broth and increased the amount of vegetables in the dish. With the amount of barley utilized the dish can easily handle it. Living in Colorado 8 cups of broth is needed to achieve the same consistancy as at sea level. This dish is very adaptable to my area. Add a green salad and you've got a great meal. Tasts even better the next day!

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After having a barley risotto at a local restaurant, I decided to make some at home. This recipe was really easy, and incredibly delious. It can be made a day ahead, and heated the next day. The combo of vegetables and the nutty flavor of the barley were a wonderful combination. Better than the restaurants version. Thank you Food TV!