Barley Risotto with Mushrooms and Carrots

·       3 tablespoons extra-virgin olive oil

·       1 pound mixed mushrooms (or more)

·       Salt and black pepper

·       10 ounces pearl barley (about 1½ cups (or less))

·       1 medium carrot, very thinly sliced into rounds (about 1 cup (or more))

·       2  ounces grated Parmesan (about ½ cup), plus more for serving

·       2 tablespoons unsalted butter

1.     Step 1

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

2.     Step 2

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.

3.     Step 3

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

4.     Step 4

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