====== Baked Barley Risotto with Mushrooms and Carrots ======

  * 3 Tbsp extra-virgin olive oil
  * 1 small white or yellow onion - finely chopped
  * 5 garlic cloves - thinly sliced
  * 1 pound mixed mushrooms (white button,cremini,or shiitakes)- halved if small quartered if large
  * 1 tsp kosher salt
  * 1/4 tsp black pepper
  * 10 oz pearl barley
  * 2 med carrots - peeled and thinly sliced rounds
  * 4 1/2 cup liquid - water, vegetable broth or chicken broth
  * 2 oz. (1/2 cup) grated Parmesan plus more for serving
  * 2 Tbsp unsalted butter
  * 1/4 cup chopped fresh parsley or chives or parsley (optional garnish)
  
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  - Heat oven to 425 deg. In large Dutch oven heat 2 Tbsp olive oil. Add onion and garlic, cook stirring occasionally until softened, about 3 min. Add mushrooms and remaining 1 Tbsp oil, season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 min.
  - Stir in barley, carrot and liquid and bring to a boil. Cover, transfer to the oven and bake until barley is tender and chewy and almost all the liquid is absorbed, about 40 min.
  - Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  - Divide among bowls, sprinkle with chives if using and additional Parmesan to taste.
  

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  Serves: 4       Total cook time: 40 min.
  Source: NYT cooking app
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{{tag>food vegetarian maincourse}}