Barley risotto

Last night I made barley risotto (aka "orzotto"). SO YUMMY!!  Why would anyone use plain old rice for risotto when you can use delicious, nutritious barley? I followed this recipe and while it was insanely, addictively delicious I think it's too fatty. Four tablespoons of butter is NOT necessary. I bet I can take out the butter entirely and just add more cheese (which is high in calories but at least also packs a protein punch). I'm gonna tweak it and figure out the proper proportions, and then I'll post it for y'all. Just fyi, if you're going to try it, that recipe's proportions are WAY off - I only had about 2/3 cup of barley and it took 3 - 14 oz cans of chicken stock.