Slow Cooker Magic: Creamy Mushroom Barley Risotto Bliss!
The easy way to enjoy Risotto!
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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