Baked Barley Risotto With Mushrooms and Carrots

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.