Barley Carrot Risotto - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1 1/2 cups carrots, sliced
1/2 teaspoon dried thyme
5 1/2 cups water or 5 1/2 cups broth
1 cup quick-cooking pearl barley

Preparation

Heat oil and add onion and garlic until onion is tender.
Add carrots and thyme and cook for 5min.
Stir in water and barley; bring to a boil.
Reduce heat to med-low; simmer until barley is tender.