Slow cooker barley and mushroom risotto
2 tbsp olive oil
1 large onion, finely chopped
Salt and freshly ground black pepper
450g mixed mushrooms, sliced
275g pearl barley
4 sprigs fresh thyme
2 carrots, finely chopped
700ml vegetable stock
50g Vegetarian friendly hard cheese, grated
1 tbsp red wine vinegar
Handful fresh flat-leaf parsley, chopped
Serves
4
Preparation Time
10 minutes
Cooking Time
180 minutes
Main ingredients
Vegetables, Grains, Stock/Broth
Recipe Type
Family Dinners, Healthy, Vegetarian, Slow cooking
Special Info
Vegetarian
Level of Difficulty
Easy