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Slow Cooker Mushroom Barley Risotto

Slow Cooker Mushroom Barley Risotto
Prep Time
10 min
Cook Time
3h 10 min
Yields
4 servings

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

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ingredients

2
Tbsp extra-virgin olive oil
1
large onion, finely chopped
Kosher salt and freshly ground black pepper
1
lb(s) cremini mushrooms, sliced
1 ½
cups pearl barley
4
sprigs fresh thyme
8
oz carrots, finely chopped
3
cups low-sodium vegetable broth
1
oz Parmesan, grated (⅔ cup)
1
Tbsp sherry vinegar
¼
cup chopped fresh flat-leaf parsley
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directions

Step 1

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.

Step 2

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.

Step 3

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.

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My rating for Slow Cooker Mushroom Barley Risotto
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