Cook barley partially (half boiled) in a pan. Heat olive oil and butter in a pan. Add chopped onion and spring onion whites and sauté. Add chopped garlic, chopped orange chilli, half cooked barley, cooking wine, vegetable stock, salt, crushed black pepper, fresh cream, and grated parmesan cheese. Cook for some time and then switch off the gas. Risotto is ready. Add some chopped parsley leaves. Chop broccoli into small pieces. Thinly slice garlic and onion. Heat oil in a pan. Saute sliced onion. Add broccoli pieces sliced garlic, salt, crushed black pepper, and chopped red chilli. Mix well. Add some balsamic vinegar to the broccoli and toss well. Add chopped parsley leaves and transfer the hot risotto to a serving dish. Place the broccoli mix on the risotto and serve hot.