Instructions

1. Preheat oven to 375˚F.
2. Slice carrots about ½” thick. Toss with olive oil and place on a sheet tray covered with parchment or in a roasting pan. Roast until tender and starting to brown; 30 to 35 minutes.
3. Heat a small, 3 quart dutch oven over medium heat. Add in olive oil followed by the minced garlic. Cook for a minute or so, just until fragrant. Stir in the barley and toast, 2 minutes. Measure in vegetable broth. Bring to a simmer, cover, and transfer to the oven. Bake for 45 minutes, checking around the 35 minute mark. Barley should be tender but slightly chewy and broth should be absorbed. 
4. When carrots are done, combine with the mascarpone in a food processor and puree until mostly smooth. Add ¾ cup of milk and puree again until smooth.
5. Once barley is done, add the carrot mixture into the pot and stir until well combined. If the barley needs to be a little creamier for your liking, add the extra ¼ cup of milk (or more, if desired). Finally, add in the dill and stir. 
6. Divide the risotto into bowls, drizzle with olive oil, and sprinkle with dill before serving.