Slow Cooker Mushroom Barley Risotto

Slow Cooker Mushroom Barley Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons extra-virgin olive oil

  • 1

    large onion, finely chopped

  • Kosher salt and freshly ground black pepper

  • 1

    pound cremini mushrooms, sliced

  • cups pearl barley

  • 4

    sprigs fresh thyme

  • 8

    ounces carrots, finely chopped

  • 3

    cups lower-sodium vegetable broth

  • 1

    ounce Parmesan, grated (⅔ cup)

  • 1

    tablespoon sherry vinegar

  • ¼

    cup chopped fresh flat-leaf parsley


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.


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