Baked Barley Risotto With Mushrooms and Carrots

Name: Baked Barley Risotto With Mushrooms and Carrots
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 small white or yellow onion, finely chopped (about 1/2 cup); 5 garlic cloves, thinly sliced; 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total); Kosher salt and black pepper; 10 ounces pearl barley (about 1 1/2 cups); 1 medium carrot, very thinly sliced into rounds (about 1 cup); 2 ounces grated Parmesan (about 1/2 cup), plus more for serving; 2 tablespoons unsalted butter; 1/4 cup chopped chives

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Total: 45 minutes

Servings: 4

Cost: $7.76 /serving

Author : Kay Chun

cremini mushroom parmesan

Baked Barley Risotto With Mushrooms and Carrots

Instructions

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Step 1

Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.

Step 2

Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.

Step 3

Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.

Step 4

Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

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