Slow Cooker Mushroom Barley Risotto

Name: Slow Cooker Mushroom Barley Risotto
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams carrots, finely chopped; 454 grams cremini mushrooms, sliced; 59 milliliters chopped fresh flat-leaf parsley; 4 sprigs fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 710 milliliters lower-sodium vegetable broth; 2 Tbsps extra-virgin olive oil; 1 large onion, finely chopped; 158 milliliters ounce Parmesan, grated; 355 milliliters pearl barley; 1 Tbsp sherry vinegar

Slow Cooker Mushroom Barley Risotto might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 465 calories, 20g of protein, and 12g of fat. This recipe serves 4. This recipe is typical of Mediterranean cuisine. A mixture of thyme, pearl barley, lower-sodium vegetable broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 3 hours and 20 minutes.

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.

Ingredients you will need

Salt And Pepper

Onion

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.

Ingredients you will need

Mushrooms

Barley

Thyme

Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.

Ingredients you will need

Carrot

Barley

Broth

Water

Salt

Equipment you will use

Slow Cooker

Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmesan

Parsley

Vinegar

Pepper

Thyme

Water

Salt

Equipment

Frying Pan

Slow Cooker

Ingredients

Servings:

227grams

carrots, finely chopped 454grams

cremini mushrooms, sliced 59milliliters

chopped fresh flat-leaf parsley 4sprigs

fresh thyme 4servings

Kosher salt and freshly ground black pepper 710milliliters

lower-sodium vegetable broth 2Tbsps

extra-virgin olive oil 1large

onion, finely chopped 158milliliters

ounce Parmesan, grated 355milliliters

pearl barley 1Tbsp

sherry vinegar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 11 dollars per bottle.