Barley Risotto With Spinach And Parmesan

• 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

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.

extra virgin olive oil, onion, barley, thyme, salt, chicken broth, frozen spinach, parmesan cheese

Taken from www.food.com/recipe/barley-risotto-with-spinach-and-parmesan-417090 (may not work)