Slow cooker barley and mushroom risotto

Prep: 10 mins
Cook: 180 mins
Slow cooker barley and mushroom risotto
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

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