Barley Risotto with Mushrooms and Spinach (The Greek Yogurt Diet Cookbook Review)

INGREDIENTS

2 cups

Baby spinach, packed

Bay leaf

2 cloves

Garlic

8 oz

Mushrooms, assorted

3 tsp

Thyme, fresh

1/2

Yellow onion

4 cups

Chicken or vegetable stock, low-sodium

1 1/2 cups

Pearl barley

Kosher salt and black pepper

4 tsp

Olive oil

1/4 cup

Greek yogurt

1/2 cup

Pecorino romano or parmigiano reggiano cheese

3/4 cup

White wine, dry