Slow Cooker Mushroom Barley Risotto (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 190 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather[ of fall.] Ingredients:
2 tablespoons extra-virgin olive oil |
1 large onion, finely chopped |
kosher salt and freshly ground black pepper |
1 pound cremini mushrooms, sliced |
1 1/2 cups pearl barley |
4 sprigs fresh thyme |
8 ounces carrots, finely chopped |
3 cups lower-sodium vegetable broth |
1 ounce parmesan, grated (2/3 cup) |
1 tablespoon sherry vinegar |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each 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.
2. 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.
3. 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.
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