Baked barley risotto with mushrooms, onions and carrots recipe

Ingredients

• 1 tbsp olive oil
• 3 carrots, chopped
• 1 medium yellow onion, chopped
• 8 ounces white mushrooms, sliced
• ½ cup white wine or vermouth
• 1½ tsp dried thyme
• 2 cups barley
• 4 cups chicken or vegetable broth
• 3 tbsp fresh parsley
• ½ cup grated parmesan cheese
• Salt to taste
• Pepper to taste

1. Preheat oven to 350°F. Place a Dutch oven over medium heat and add the oil, carrots, and onion once heated. Stir frequently and cook until the onion is brown and the carrots are soft. Add the mushrooms and sauté for 10 minutes.
2. Increase the heat slightly and add the wine, thyme, and barley. Stir continually until the wine is evaporated, 3–4 minutes. Add the broth and boil.
3. Turn off the heat and cover. Cook in the middle of the oven for 50–60 minutes. Stir frequently until the liquid is absorbed and the barley is tender. Stir in the parsley and cheese. Taste before adding salt and pepper.