Name: Slow-Cooker Mushroom Barley Risotto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT3H10M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 pound cremini mushrooms, sliced; 1 1/2 cups pearl barley; 4 sprigs fresh thyme; 8 ounces carrots, finely chopped; 3 cups lower-sodium vegetable broth; 1 ounce Parmesan, grated (2/3 cup); 1 tablespoon sherry vinegar; 1/4 cup chopped fresh flat-leaf parsley

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

Slow-Cooker Mushroom Barley Risotto

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Healthy Weeknight Dinners

Looking for Something Else?

31 Reviews

👩‍🍳 What's Cooking

Shop With Us

Related Pages