Baked Barley Risotto With Mushrooms and Carrots NYT Cooking Kay Chun Yield:4 servings 3 Tbsp. extra-virgin olive oil ½ small white or yellow onion, finely chopped (about ½ 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 1½ cups) 1 medium carrot, very thinly sliced into rounds (about 1 cup) 2 ounces grated Parmesan (about ½ cups) 2 Tbsp. unsalted butter ¼ cup chopped chives Heat oven to 425o. 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. Stir in barley, carrot and 4½ 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. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper. Divide amoung shallow bowls. Sprinkle with chives and more Parmesan, to taste.

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