Barley Risotto with Chicken and Parmesan

1 tbsp olive oil
3/4 cup carrot diced
2 tbsp fresh basil chopped
3/4 cup celery chopped
3/4 cup green onion chopped
1/2 tsp salt
1/4 tsp pepper
1 lb skinless boneless chicken breasts
1/2 lb skinless boneless chicken thighs
1 3/4 cup pearl barley; about 12 ounces
5 cup chicken broth
1/3 cup parsley chopped
1/4 cup fresh parmesan cheese grated

Cut chicken meat in 1/4-inch strips. Heat oil in a Dutch oven over medium-high heat.
Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.
Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese.