Another cooking question regarding this Yotam Ottolenghi Barley Risotto with Marinated Feta recipe

[karennoca]

It calls for 1 cup pearl barley to be used with 14 oz can chopped tomatoes, scant 3 cups vegetable stock, and 1 1/4 cups passata (sieved crushed tomatoes)..

Since I use something called Plump Soup Barley, which I buy at a local grain mill, I know I would not need all this liquid for one cup of it.

Does Pearl Barley expand that much to absorb all the liquid called for?

I have the book Jerusalem and love the recipes. So I am sure this recipe is correct,I am just curious about the pearl barley as I may need to tweak it with the type of barley I use. Thank you.

https://www.geniuskitchen.com/recipe/barley-risotto-with-marinated-feta-513754

 

[charley]

Since your barley is called plump SOUP barley it might be closest to pearl since

this site says "pearl barley is most used in soups". Just an idea. And yes, barley really expands with liquid.

https://delishably.com/grains/Cooking-with-Barley-What-is-barley-What-Are-The-Types-of-Barley

 

[judy-mass]

I can't answer about soup barley, but regular pearl barley needed less liquid

I made this risotto tonight.
I used chicken broth I had in the freezer, about 2 1/4 cups. That, plus the canned tomatoes and the strained tomatoes were plenty of liquid to cook the barley without it getting dry.