Slow Cooker Mushroom Barley Risotto

  • prep time10 min
  • total time 200 min
  • serves 4

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.

1132 Ratings
Directions for: Slow Cooker Mushroom Barley Risotto


2 Tbsp extra-virgin olive oil

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

1 lb(s) cremini mushrooms, sliced

1 ½ cups pearl barley

4 sprigs fresh thyme

8 oz carrots, finely chopped

3 cups low-sodium vegetable broth

1 oz Parmesan, grated (2/3 cup)

1 Tbsp sherry vinegar

¼ cup chopped fresh flat-leaf parsley


1. 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.

2. 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.

3. 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.

Source and Credits

Courtesy of Food Network Kitchen

See more: Herbs, Italian, Main, Mushrooms, Rice/Grain, Slow Cook, Vegetables, Vegetarian

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