Here is a risotto for the vegetarians. Pearl barley is very tough, so it takes a while to cook as a risotto, but patience will reward, and if you like a bit of al dente food, this is for you. We prefer real spinach, not the loose leaves. If using real spinach, wash it at least three times. Blanch in a pot of hot, salted water for a few seconds, cool and squeeze dry. Chop and add to the risotto towards the end.