Barley Risotto With Spinach And Parmesan

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 teaspoons extra virgin olive oil
• 1 small onion, chopped
• 3/4 cup barley
• 1/2 teaspoon dried thyme
• salt and pepper
• 4 cups reduced-sodium chicken broth, divided
• 1 (10 ounce) package frozen spinach, thawed
• 1/4 cup parmesan cheese, grated

Recipe

• 1 warm oil in large, heavy nonstick saucepan over medium-low heat. add onion; cook 4 minutes, stirring. add barley and thyme; stir to coat. season with salt and pepper. add 1 cup of the broth; bring to a simmer. cook 10 minutes, stirring often.
• 2 stir in remaining 3 cups broth. cook 30 minutes, stirring occasionally. add spinach, breaking up chunks with a wooden spoon. cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. serve hot, garnished with cheese.