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1
Preheat oven to 350u00b0F. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8-10 minutes. Set aside.
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2
Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.
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3
Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.
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4
Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40-50 minutes (you may not use all the broth). Remove bay leaf.
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5
Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.
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6
Coarsely chop spinach and parsley, then puree with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach puree aside.
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7
Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.
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8
Remove barley risotto from heat and mix in spinach puree and herbs; season with salt and pepper.
