Barley Risotto With Spinach And Parmesan - cooking recipe

Ingredients

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

Preparation

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.
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.