Mushroom and spinach pearl barley risotto recipe | delicious. magazine

Ingredients

• 1 tbsp olive oil
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 1 tbsp fresh thyme leaves, finely chopped
• 300g mushrooms, thickly sliced
• 300g pearl barley
• 200ml dry white wine
• 1 litre hot vegetable stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr)
• 200g spinach
• 40g parmesan or vegetarian alternative, finely grated, plus extra to serve