Slow Cooker Mushroom Barley Risotto
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
- 454 g cremini mushrooms, sliced
- 360 ml pearl barley
- 4 sprigs fresh thyme
- 227 g carrots, finely chopped
- 720 ml lower-sodium vegetable broth
- 28 g Parmesan, grated (2/3 cup)
- 1 tablespoon sherry vinegar
- 60 ml chopped fresh flat-leaf parsley
Instructions
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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.
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Transfer to a 6-quart slow cooker and add the carrots, broth, 1 120 ml 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.
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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.
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Top with parsley and season to taste with salt and pepper.
Notes
Nutrition
Calories: 435 calorie
Total Fat: 10 grams
Saturated Fat: 2.5 grams
Cholesterol: 6 milligrams
Sodium: 690 milligrams
Carbohydrates: 75 grams
Dietary Fibre: 16 grams
Protein: 14 grams
Sugar: 8 grams
Imported from Mela.
