Slow Cooker

Slow Cooker Mushroom Barley Risotto is for Dinner.

Slow Cooker Mushroom Barley Risotto takes 10 minutes to prepare.

Slow Cooker Mushroom Barley Risotto takes 190 minutes to cook.

Slow Cooker Mushroom Barley Risotto makes 4 servings.

The ingredients for Slow Cooker Mushroom Barley Risotto are:

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1.5 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups low sodium vegetable broth
1 ounce parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
parsley for garnish

Here is how you make Slow Cooker Mushroom Barley Risotto:

Heat olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each of 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 thyme and stir in the parmesan, vinegar, 1/2 teaspoon slat and 1/4 teaspoon black pepper. Thin out risotto with warm water for desired consistency as needed.Serving Size:?4

The nutritional information for Slow Cooker Mushroom Barley Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 391.5

• Total Fat: 12.3 g
• Cholesterol: 13.0 mg
• Sodium: 1,021.0 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 9.3 g
• Protein: 17.8 g

The dietary needs meet for Slow Cooker Mushroom Barley Risotto is Vegetarian