1. In a 3-qt saucepan, bring broth and water to a simmer over medium heat. Reduce heat to low. Meanwhile, spray a 12-inch skillet (non-stick recommended) with olive oil; heat over medium-high heat 1-3 minutes or until shimmering. Add shallots; saute 1-2 minutes or until tender. Add garlic into skillet; cook 30-45 seconds or until fragrant. Add barley; cook 1 minute, stirring constantly with a wooden spoon. Add wine; cook 1-2 minutes or until wine is evaporated, stirring frequently.
2. Using a ladle, add 1 cup of the hot broth mixture to skillet. Cook 4-5 minutes or until liquid is absorbed, stirring occasionally. Repeat with remaining broth mixture in 1-cup increments, cooking and stirring 4-5 minutes after each addition or until all of the liquid has been added and mixture is creamy (about 28-35 minutes). Remove skillet from heat.
3. Meanwhile, place remaining garlic, basil, spinach, parsley, oil, salt and black pepper in a food processor. Process until finely chopped, scraping down bowl as needed. Add herb mixture and Parmesan cheese to skillet; mix well. Divide risotto among serving plates; top with goat cheese and chives.