For the rolled barley herb risotto, place the rolled barley in a colander and wash well with cold water. Let dry in the sieve for 30 minutes. Finely chop the shallot.
Heat 1 tablespoon butter and olive oil in a heavy-bottomed saucepan and sauté the shallots. Add the rolled barley and roast well. Deglaze with white wine and reduce heat.
Now pour in a ladle of hot vegetable soup. Wait until the barley has absorbed the liquid, then add the next ladle of vegetable soup. Continue in this way until the barley grains are almost soft. Now add the cream and let it boil down. Remove the risotto from the heat, stir in the remaining butter, Parmesan cheese and herbs and let the risotto rest, covered, for 10 minutes.