spinach and barley risotto
rating:from Jill Dupleix, in the Times
1 onion, finely chopped heat the olive oil in a heavy-based pan and gently fry the onion and carrot, stirring until the onion is soft. add the pearl barley and stir well to coat. Add the white wine, stirring well until it reduces by half. add the stock gradually, a ladleful at a time, then cover and simmer gently for 30 mins or until the barley is tender and the liquid almost absorbed. add salt and pepper and fold in the spinach leaves. When the leaves are wilted, add the butter and cheese and serve.
1 carrot, finely diced
2tbsp olive oil
200g pearl barley
125ml dry white wine
750ml light stock, heated
sea salt and pepper
150g baby spinach
1tbsp butter
1tbsp grated parmesan
