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 chives or parsley (optional garnish)

1. 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.
2. 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.
3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
4. Divide among bowls, sprinkle with chives if using and additional Parmesan to taste.

Serves: 4       Total cook time: 40 min.
Source: NYT cooking app