Spinach and pearl barley risotto

Ingredients for 2 servings:

• 125 g pearl barley, medium-fine
• 1 shallot(s)
• 1 garlic clove(s)
• some oil
• 500 ml vegetable stock
• 200 g fresh spinach or 150 g frozen leaf spinach
• 2 tbsp Parmesan, freshly grated
• salt and pepper
• possibly nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Rinse the pearl barley in a sieve and drain well. Peel the shallot and garlic clove, chop finely, and sauté in the heated oil. Add the pearl barley, sauté briefly, and deglaze with a little stock. Cook over low heat for about 30 minutes (according to package instructions), gradually adding the stock and stirring to prevent sticking. In the meantime, trim and wash the spinach and cut into coarse strips. Place it in a saucepan while still dripping wet, heat, and allow the spinach to wilt. Add the spinach and Parmesan to the cooked pearl barley and season with salt, pepper, and nutmeg, if desired. Serve with poached eggs or fish fillets.