Best Slow Cooker Mushroom Barley Risotto Recipes

Slow-Cooker Mushroom Barley Risotto image

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
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

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.

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.