Wild Mushroom and Barley Risotto
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup pearl barley, rinsed
- 12 ounces mixed wild mushrooms, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for serving)
Instructions
- Add the rinsed barley, sliced mushrooms, chopped onion, minced garlic, vegetable broth, dried thyme, salt, and pepper to the slow cooker. Stir gently to combine everything evenly.
- Cover and cook on low for 5 to 6 hours, until the barley is tender and most of the liquid has been absorbed.
- Stir in the butter and grated Parmesan cheese until the butter melts and the risotto reaches a creamy consistency.
- Spoon into bowls and top each serving with the chopped fresh parsley.
Notes
Stir the risotto once or twice during the last hour if you are nearby to help the texture stay even. Leftovers reheat well with a splash of broth to loosen them back up. Skip the parsley if you do not have it on hand, or swap in a pinch more thyme during cooking for extra herbal depth.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board