Rice Cooker Mushroom Barley Risotto Recipe

Name: Rice Cooker Mushroom Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 5 shallots, coarsley chopped; 1/2 teaspoon dried thyme; 1 teaspoon dried chili pepper flakes (or to taste); 1 red bell pepper, diced; 1 pinch saffron; 2 -3 garlic cloves, minced; 16 ounces baby portabella mushrooms, sliced; 1 1/2 cups pearl barley, rinsed under cold water; 2 1/2 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth; 1/2 cup water (optional); 1/2 cup white wine; 2 teaspoons salt; fresh ground black pepper; 1/3 cup grated parmesan cheese (or more if desired)

Servings: persons

2 tablespoons butter
2 tablespoons olive oil
5 shallots, coarsley chopped
1/2 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 red bell pepper, diced
1 pinch saffron
2 -3 garlic cloves, minced
16 ounces baby portabella mushrooms, sliced
1 1/2 cups pearl barley, rinsed under cold water
2 1/2 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
1/2 cup water (optional)
1/2 cup white wine
2 teaspoons salt
fresh ground black pepper
1/3 cup grated parmesan cheese (or more if desired)

1
Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
2
Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
3
Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
4
Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
5
Add in Parmesan cheese and mix until the cheese has melted.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 5 shallots, coarsley chopped, 1/2 teaspoon dried thyme, and more.

Yes, Rice Cooker Mushroom Barley Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Cooker Mushroom Barley Risotto

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