Slow Cooker Mushroom Barley Risotto

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.]

Total Time:
3 hr 20 min
Prep:
10 min
Cook:
3 hr 10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
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.


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    This recipe is featured in:

    Healthy Weeknight Dinners