Baked Barley Risotto With Mushrooms and Carrots

I didn’t know you could call a dish without rice a risotto, but barley does make a fine substitute here with its plump and chewy texture. And no laborious stirring as it bakes effortlessly in the oven while you’re pulling together the rest of your dinner (although this is hearty enough for a vegetarian entree.)

I used the combination of button, cremini and shitakes recommended, but honestly just one variety would be fine. I substituted chicken broth for water to add additional flavor, and swapped a 1/2 cup of white wine for a 1/2 cup of the broth, as most risottos would have you do; adding it first and cooking it down a bit before adding the rest of the liquid. Soaking some dried porcinis if you have them and adding those along with the soaking liquid adds a big mushroom flavor boost as well. Some red pepper flakes and thyme also complement the casserole.

When I checked it at the 30 minute mark I thought it was a bit too chewy still, so I added more broth and cooked it for another 10 minutes or so. This recipe was created by Kay Chun and published by the New York Times.

3 Tbs. 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 shitakes, 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 Tbs. unsalted butter

1/4 cup chopped fresh chives

4 1/2 cups chicken broth (optional -if using instead of water)

Note:Make sure to use pearl barley, not hulled barley, which is more tender and will cook much faster. I used pre-sliced mushrooms. Leftovers were delicious reheated in the microwave. Nice side dish for fish, chicken or a roast.

Heat the oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium heat. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon of oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.

Stir in the barley, carrot, and 4 1/2 cups of 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 additional Parmesan to taste. Serves 4 as a main course.