Rinse the pearl barley under cold water and leave to drain
Melt the butter in a large flying pan with 2 table spoons of olive oil and fry the onions and garlic on a low heat for 5 minutes or until browned.
Add the barley, thyme, paprika, bay leaf, zest, chilli flakes, tomatoes, stock, passata and salt to the pan. Bring to boil and then reduce heat and leave to simmer.
Leave to simmer for about 45 minutes or until all the liquid is absorbed and the barley is tender.
Before taking the risotto off the heat stir in the spinach leafs. (They only take 2 minutes to cook).
Place the feta into a bowl. Add 1 table spoon of olive oil and mix in the oregano.
Once the risotto is cooked add salt and pepper if desired. Divide into bowls and top with the feta mixture.