Barley Risotto

1 small onion, chopped
½ cup sliced carrots
1 (6 oz) small can tomato paste
1 teaspoon dried thyme
¼ teaspoon black pepper
2 tablespoons olive oil
1 cup sliced fresh mushrooms
1 1/2 cups barley
2 (14 oz.) cans chicken broth
½ cup water
¼ shredded Parmesan Cheese
In a large saucepan, cook onion, mushrooms and carrot in saucepan until tender. Stir in tomato paste, thyme, and pepper. Add barley, broth, and water. Bring to a boil. Reduce heat and simmer for 45 minutes or until barley is tender. Stirring occasionally. You may need to add extra water if water is absorbed and barley is not tender. Top with Parmesan Cheese