Slow-Cooker Mushroom Barley Risotto
Description
This vegetarian meal is filling and hearty enough to be a main dish and can be a side dish as well. It is the perfect dish for those nights when you want to make a meatless dish. Use good quality vegetable stock for extra flavor.
Ingredients
2 T. extra-virgin olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 rib celery, finely chopped
Kosher salt
black pepper, freshly ground
1 lb. cremini mushrooms, sliced
1 1/2 c. pearl barley
4 sprigs fresh thyme
8 oz. carrots, finely chopped
3 c. good quality vegetable stock
1 1/3 c. Parmesan, grated
1 T. sherry vinegar
1/4 c. fresh flat-leaf parsley, chopped
Directions
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Line your slow-cooker with a slow-cooker liner for easy clean up.
Heat olive oil in a large skillet over medium-high heat. Add onions, celery and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic and cook 1 minutes. Add mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
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 liquid is absorbed and carrots and barley are tender, about 3 hours.
Discard thyme, stir in Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.