Barley Risotto With Spinach and Parmesan

This warm and wonderful dish will help fill you up and boost your fiber intake. (Phase 2)

• 2 teaspoons extra-virgin olive oil
• 1 small onion, chopped
• 3/4 cup barley
• 1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme
• Salt and pepper
• 4 cups reduced-sodium chicken or vegetable broth, divided
• 1 package (10 oz) frozen spinach, thawed
• 1/4 cup grated Parmesan cheese

   

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.

    

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