Baked Barley Risotto with Carrots & Mushrooms

Humble barley and earthy mushrooms (the culinary equivalent of flowy bohemian dresses and braided hair previously only associated with Woodstock) becomes an elegant vegetarian (almost vegan!) dish (fashion equivalent of high-end ‘Boho-chic’). And it mostly cooks in the oven!

Baked Barley Risotto with Mushrooms & Carrots

by Kay Chun

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 1.5 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 fresh chives or green onions

Bake temp: 425F
Bake time: 30 minutes