Crockpot Mushroom Barley Risotto

Crockpot Mushroom Barley Risotto

Crockpot Mushroom Barley Risotto is so good that I want it right now and I don’t have any fixed. You can serve this as a side dish, as I usually do, or as a main dish. It is especially good as a main dish for those days you want to go meatless. There are no exotic ingredients that you can’t find in the store to worry about. Making this in the Crockpot makes this so easy and if you use the HIGH setting, it can be ready to eat in only 3 hours (6 hours on LOW which is what I usually use).

Crockpot Mushroom Barley Risotto

Crockpot Mushroom Barley Risotto

Ingredients

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • ¼ cup white wine OR mushroom broth
  • 1½ cups pearl barley
  • 4 cups mushroom or vegetable broth
  • 1 cup carrots, finely diced
  • 1 tsp fresh thyme leaves½ cup Parmesan  freshly grated
    1 tbsp red wine vinegar
  • salt and pepper

Directions

  1. In a large frying pan, heat oil over medium high heat.
  2. Add onion and sauté until translucent, between 3-4 minutes.
  3. Add garlic and sauté for another 30 seconds.
  4. Add mushrooms and cook until they begin to release their moisture, between 7-9 minutes.
  5. Add white wine and cook until reduced by half.Pour mushrooms into slow cooker.
  6. Add carrots, barley, vegetable broth, thyme, salt and pepper.
  7. Cover and cook for 3 hours on HIGH or 6 hours on LOW.
  8. If risotto is too dry, add more vegetable broth until it reaches desired consistency.
  9. Stir in red wine vinegar and Parmesan.
  10. Serve immediately or freeze for up to six months.
  11. Enjoy!

Let’s give a big THANKS to The Domestic Geek for this  very hany and informative video and the great Crockpot Mushroom Barley Risotto recipe.

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