Barley Risotto With Blue Cheese And Spinach

• 1 small red onion, sliced
• pat of butter
• 3 handfuls barley
• 1 glass white wine
• 1 1/4 cups vegetable stock
• 2 large handfuls fresh spinach
• 2 tablespoons cream cheese
• 1 3/4 ounces blue cheese
• juice and zest of 1/2 lemon
• 1/2 scallion, very finely sliced (optional)
• Salt and pepper

1. In a saucepan, sweat the onion with the butter until soft and golden.
2. Add the barley and stir to coat for a minute.
3. Pour in the white wine and half of the stock.
4. Keeping the lid off, turn the heat to high and bring to a boil, then reduce to a simmer.
5. Stir occasionally and gradually add the remaining stock as it is absorbed.
6. Cook until the barley is al dente and the liquid has reduced.
7. Add the spinach to the pan and fold in with a wooden spoon or fork as soon as it starts to wilt.
8. Quickly introduce the cheeses and stir to melt entirely.
9. Season to taste.
10. Serve immediately with a little lemon juice and zest, and the scallion if youre using it.

red onion, butter, barley, glass white wine, vegetable stock, fresh spinach, cream cheese, blue cheese, lemon, scallion, salt

Taken from www.foodrepublic.com/recipes/barley-risotto-with-blue-cheese-and-spinach-recipe/ (may not work)