Slow cooker barley and mushroom risotto
Prep:
10 mins
Cook:
180 mins
A healthy, easy risotto made with pearl barley and nutty mushrooms.
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
Heat the 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 the cooker and add the carrots, stock, 235ml of water and ¼ teaspoon of salt.
Cover and cook on high for 3 hours.
Remove and discard the thyme, stir in the cheese, vinegar, ½ teaspoon of salt and ¼ teaspoon of pepper and mix well.
Thin out the risotto with warm water for desired consistency as needed.
Top with parsley and or thyme and season to taste.
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
