Slow cooker barley and mushroom risotto

Prep: 10 mins
Cook: 180 mins
Slow cooker barley and mushroom risotto
A healthy, easy risotto made with pearl barley and nutty mushrooms.

2 tbsp olive oil

1 large onion, finely chopped

Salt and freshly ground black pepper

450g mixed mushrooms, sliced

275g pearl barley

4 sprigs fresh thyme

2 carrots, finely chopped

700ml vegetable stock

50g Vegetarian friendly hard cheese, grated

1 tbsp red wine vinegar

Handful fresh flat-leaf parsley, chopped

Heat the olive oil in a large skillet over medium-high heat.

Add the onions and 1/8 teaspoon each of 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 the cooker and add the carrots, stock, 235ml of water and ¼ teaspoon of salt.

Cover and cook on high for 3 hours.

Remove and discard the thyme, stir in the cheese, vinegar, ½ teaspoon of salt and ¼ teaspoon of pepper and mix well.

Thin out the risotto with warm water for desired consistency as needed.

Top with parsley and or thyme and season to taste.


Preparation Time
10 minutes

Cooking Time
180 minutes

Main ingredients
Vegetables, Grains, Stock/Broth

Recipe Type
Family Dinners, Healthy, Vegetarian, Slow cooking

Special Info

Level of Difficulty

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