Leek and goat's cheese barley risotto

Name: Leek and goat's cheese barley risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tbsp olive oil; 1 medium onion, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 120g pearl barley; 1 bay leaf; 1 vegetable stock cube; 2 medium leeks (around 375g), trimmed and cut into roughly 5mm slices; 50g Parmesan, finely grated; 100g goat's cheese, rind removed if you prefer; Fresh thyme leaves, to serve (optional)