SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPE - (4/5)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow Cooker Mushroom Barley Risotto Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 11

2 cups pot barley, rinsed and drained
2 pkg dried porcini mushrooms, cut or broken in 3/4-inch pieces
4 shallots, halved lengthwise and thinly sliced crosswise
4 cloves garlic, minced
1 tbsp hopped fresh thyme
1-1/2 tsp salt
1/2 tsp pepper
2 cups grated parmesan cheese
3 tbsp butter, cubed
4 tsp lemon juice
2 tbsp chopped fresh parsley

Steps:

  • In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours. Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.

There are no comments yet!