Speedy Creamy Barley Risotto with Mushrooms and Spinach

Instructions

1. 1
   Heat olive oil in a large pan over medium heat. Add the shallot and cook until softened, about 3 minutes.
2. 2
   Add the mushrooms and cook until browned and softened, about 5-7 minutes.
3. 3
   Stir in the pearl barley and cook for 1 minute, stirring constantly.
4. 4
   Add 1 cup of hot vegetable broth to the barley mixture, stirring until absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the barley is tender and creamy, about 20-25 minutes.
5. 5
   Stir in the spinach until wilted, about 1 minute.
6. 6
   Remove from heat and stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste.
7. 7
   Serve immediately.