Mushroom and spinach pearl barley risotto

Method

1. Heat the oil in a heavy-based pan, then fry the shallots for 6-7 minutes until soft. Add the garlic, thyme and mushrooms, then fry for 5 minutes more. Add the pearl barley and stir for a minute. Pour in the wine and bubble for 5 minutes or until mostly reduced.
2. Add the hot stock and bubble gently for 45-50 minutes, stirring occasionally, until the stock has been absorbed. Add the spinach and parmesan, stirring until the spinach has wilted (about 5 minutes). Season, then serve with extra parmesan grated over the top.