BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS

Baked Barley Risotto With Mushrooms and Carrots image

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.

Provided by Kay Chun

Categories dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

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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

Steps:

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.
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.
Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams