4 peoples

Wash the barley thoroughly under cold water and let dry.

In a medium saucepan bring chicken broth to a boil and simmer with thyme and chopped garlic.

Meanwhile chop finely the onion and sundried tomatoes. Roast the pine nuts. Clean the stems off the spinach. Grate the age cheddar.  Set all ingredients aside.

In a heavy bottom pot sauté the onion in a little olive oil add a little chopped garlic and allow to cook a few minutes. Add the barley and allow toasting for 4-5 minutes.

Begin by adding to the barley a few ladles of broth at a time and let completely absorb before adding more.  Continue this process until all broth has been introduced.  Process should take in average 15-20 minutes. 

Add to the risotto the chopped sundried tomatoes, the pine and the baby spinach. Adjust the seasoning to taste. Add the grated cheese and a knob of butter. Mix all the ingredients well.

Serve in a pasta bowl with a few drizzles of reduced balsamic and olive oil.

Et Bon Appétit bien sûr !