SLOW-COOKER MUSHROOM BARLEY RISOTTO
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.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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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Shacklen Sing
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The risotto was creamy and flavorful, and the mushrooms were cooked to perfection. I will definitely be making this again.
Rehman Aslam
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and the results are always fantastic. I love the combination of mushrooms and barley, and the broth adds a really nice flavor. I highly recommend this recipe!
David Hathaway
[email protected]This risotto was so good! The flavors were amazing and the barley added a nice touch. I will definitely be making this again.
lilmike
[email protected]I made this risotto for a weeknight dinner and it was a huge success. It was easy to make and the flavors were delicious. I especially loved the addition of barley, which gave the risotto a nice chewy texture. I will definitely be making this again!
Babar Kham
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The risotto was creamy and flavorful, and the mushrooms were cooked to perfection. I will definitely be making this again.
yakubu hussaini
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and the results are always fantastic. I love the combination of mushrooms and barley, and the broth adds a really nice flavor. I highly recommend this recipe!
Sonjoy Biswas
[email protected]This risotto was so good! The flavors were amazing and the barley added a nice touch. I will definitely be making this again.
Tenywa Abdu
[email protected]I made this risotto for a weeknight dinner and it was a huge success. It was easy to make and the flavors were delicious. I especially loved the addition of barley, which gave the risotto a nice chewy texture. I will definitely be making this again!
Olima Parvin
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The risotto was creamy and flavorful, and the mushrooms were cooked to perfection. I will definitely be making this again.
Shekh Irfan tkd
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and the results are always fantastic. I love the combination of mushrooms and barley, and the broth adds a really nice flavor. I highly recommend this recipe!
Golla Geek
[email protected]This risotto was amazing! I made it for a dinner party and everyone loved it. The flavors were so rich and complex, and the barley added a nice chewy texture. I will definitely be making this again.