Pearl Barley Risotto With Watercress Asparagus and Pecorino

Ingredients

• 1 1/2 Cup pearl barley
• 10 Cups vegetable stock
• 3 1/2 Ounces baby spinach leaves
• 7 Ounces watercress
• 6 Tablespoons olive oil
• 1/2 Cup unsalted butter (two-thirds cut into a third of an inch dice, one-third in one piece)
• 1 medium shallot, finely diced
• 2 cloves garlic, finely chopped
• 3 thyme sprigs
• 1 bay leaf
• 4 portobello mushrooms, stalks and caps thinly sliced
• 1 medium leek, green and white parts thinly sliced
• 2 Tablespoons lemon juice
• Coarse sea salt and black pepper, to taste

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