Baked Barley Risotto With Mushrooms and Carrots

Baked Barley Risotto With Mushrooms and Carrots
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0 calories
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. ½ small white or yellow onion, finely chopped (about 1/2 cup)
  3. 5 garlic cloves, thinly sliced
  4. 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
  5. Kosher salt and black pepper
  6. 10 ounces pearl barley (about 1 1/2 cups)
  7. 1 medium carrot, very thinly sliced into rounds (about 1 cup)
  8. 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
  9. 2 tablespoons unsalted butter
  10. ¼ cup chopped chives
Instructions
  1. 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.
  2. 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.
  3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Notes
  1. 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.
Adapted from NYT Cooking
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Adapted from NYT Cooking
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