I love risotto, however, I hate standing and stirring forever. Bring in the Slow Cooker Magic: Creamy Mushroom Barley Risotto Bliss! ! This is a delicious and easy dish. Try it!
Creamy Mushroom Barley Risotto is a cozy and satisfying dish that is perfect for a chilly evening. It features tender barley grains cooked in a rich and flavorful broth, mixed with sautéed mushrooms, garlic, and cheese. It’s a great way to enjoy the nutty and earthy taste of barley.
Why Mushroom Barley Risotto works:
- Because it uses a simple and easy method to make a creamy and delicious risotto without using Arborio rice or constant stirring. By baking the barley in the oven with broth and seasonings, you can achieve a similar texture and taste as a traditional risotto, but with less hassle.
- In addition, because it uses a variety of mushrooms to add depth and umami to the dish. You can use any mushrooms you like, such as cremini, shiitake, oyster, or portobello, or a mix of them. The mushrooms are sautéed with garlic, butter, and thyme, and then stirred into the barley risotto at the end. The mushrooms add a meaty and savory flavor.
- Lastly, because it uses cheese to add richness and creaminess to the dish. You can use any cheese you like, such as Parmesan, Gruyere, or cheddar, or a mix of them. The cheese is added to the barley risotto after it comes out of the oven, and then melted and stirred until smooth. The cheese adds a salty and nutty flavor.
Mushroom Barley Risotto works Tips and tricks:
- In order to make Creamy Mushroom Barley Risotto, you need to use pearl barley, which is the most common and widely available type of barley. Pearl barley has the outer hull and some of the bran layer removed, which makes it cook faster and more evenly. You can find pearl barley in most grocery stores, either in the bulk section or in the grains aisle.
- Start by, rinsing and draining the barley before adding it to the baking dish. This will help remove any dust or debris from the barley, and also prevent it from becoming sticky or clumpy. You can use a fine-mesh strainer or a colander to rinse the barley under cold water, and then shake off the excess water.
- Use a large and deep baking dish that can hold the barley and the broth. You can use a 9×13 inch baking dish, a 3-quart casserole dish, or a Dutch oven. You also need to cover the baking dish tightly with aluminum foil, to prevent the broth from evaporating and the barley from drying out. You can spray the foil with some cooking spray, to prevent it from sticking to the cheese.
Slow Cooker Magic: Creamy Mushroom Barley Risotto Bliss!
The easy way to enjoy Risotto!
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Rate
Servings: 4
Calories: 425kcal
Equipment
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 large onion finely chopped
- Kosher salt and freshly ground black pepper
- 1 pound cremini mushrooms or whatever you love 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 Tbsp sherry vinegar
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the onions with 1/8 teaspoon of salt and pepper and sauté them until they are lightly browned, stirring occasionally for about 5 minutes.
- Add the mushrooms and continue to sauté until they are browned, stirring occasionally for about 2 minutes. Add the barley and thyme and stir-fry until the barley turns golden, stirring constantly for about 2 minutes.
- Add the carrots, broth, 1 1/2 cups of water and 1/4 teaspoon of salt to a 6-quart slow cooker. Stir well and cover with the lid.
- Cook on high for about 3 hours, or until the liquid is absorbed and the carrots and barley are soft.
- Remove the thyme and add the Parmesan, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well. If the risotto is too thick, add some warm water until you get the desired consistency. Sprinkle some parsley on top and adjust the salt and pepper to your liking.
Nutrition
Calories: 425kcal | Carbohydrates: 74g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 875mg | Potassium: 975mg | Fiber: 15g | Sugar: 8g | Vitamin A: 10283IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 3mg
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