Pear barley risotto with thyme roasted carrot and beetroot

Preheat oven 180C/160C (fan forced) and line a large shallow baking tray with baking paper.

Place beetroot, carrot, thyme, garlic and oil on the tray and toss to coat evenly. Season with salt and pepper; cover with foil and roast for 15-20 minutes or until vegetables are softened. Remove foil and roast for a further 10 minutes or until crispy; keep warm.

Meanwhile, place stock and porcini mushrooms into a large saucepan and bring to the boil; reduce heat to low and simmer.

Heat oil in a pan over medium heat and add onion, garlic and pearl barley. Cook stirring frequently for 5 minutes or until onions have softened and barley is coated. Add wine and cook, stirring, until all the liquid has been absorbed.

Pour in 2 ladles of stock and simmer gently, stirring occasionally until all the stock has been absorbed. Repeat with remaining stock until barley is tender. This should take about 30 minutes. When risotto is almost cooked and still very soupy, remove from heat and season with salt and pepper. Stir through baby spinach and allow to wilt. Serve risotto topped with a generous handful of parmesan or pecorino and the vegetables on the side.