Barley risotto with spinach
Ingredients
- 2 T butter
- 3 T extra virgin olive oil
- 200 g leeks, washed and finely chopped
- 3 garlic cloves, finely chopped
- 300 g pearl barley
- 3-4 cups good quality chicken stock
- sea salt and freshly ground black pepper, to taste
- 100 g baby spinach
- 80 g medium fat semi-soft crottin goat’s cheese
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