Slow Cooker Mushroom and Barley Risotto Recipe

Mushrooms are a fantastic ingredient for slow cooking, as they develop deep, rich flavors over time. Their natural umami enhances the overall taste of dishes, making them perfect for hearty meals. In this recipe, we will explore a unique take on risotto using a slow cooker, allowing you to achieve creamy textures without the need for constant stirring.

This Slow Cooker Mushroom and Barley Risotto is a comforting dish that showcases the versatility of mushrooms in slow cooker recipes. The barley adds a nutty flavor and chewy texture, making it a satisfying meal for any occasion.

Creamy Slow Cooker Mushroom and Barley Risotto

This risotto features earthy mushrooms and wholesome barley, cooked slowly to create a creamy consistency. The recipe takes about 4 hours from start to finish and serves 6 people.

Ingredients

• 1 cup pearl barley, rinsed
• 8 ounces mushrooms, sliced (such as cremini or shiitake)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• Chopped parsley for garnish (optional)

Instructions

1. Prep the Ingredients: Rinse the pearl barley and slice the mushrooms. Chop the onion and mince the garlic.
2. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
3. Combine in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add the rinsed barley, sliced mushrooms, vegetable broth, white wine (if using), thyme, salt, and pepper. Stir to combine.
4. Cook: Cover the slow cooker and set it to low for 4 hours or high for 2 hours, until the barley is tender and creamy.
5. Finish with Cheese: Once cooked, stir in the grated Parmesan cheese for added creaminess. Adjust seasoning with salt and pepper if needed.
6. Serve: Ladle the risotto into bowls and garnish with chopped parsley. Enjoy warm.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 320kcal
• Fat: 8g
• Protein: 12g
• Carbohydrates: 52g