Slow Cooker Mushroom Barley Risotto Recipe

Name: Slow Cooker Mushroom Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; 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

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
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

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.
3
Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes.
4
Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
5
Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt.
6
Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
7
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
8
Thin out the risotto with warm water for desired consistency as needed.
9
Top with parsley and season to taste with salt and pepper.

177

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 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, finely chopped, Kosher salt and freshly ground black pepper, 1 pound cremini mushrooms, sliced, and more.

Yes, Slow Cooker Mushroom Barley Risotto falls under the General 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.

Slow Cooker Mushroom Barley Risotto

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