Cup pearl barley or short-grain brown rice
large shallot, finely chopped (I used cooking onions)
cloves garlic, minced
cups broth (I used 2 chicken boullion cubes with water)
cups dry white wine (I did not use)
cups mushrooms, diced
cup grated parmesean Cheese
Add all ingredients to crock pot except for the cheese. Cook on low for 3 1/2 hours or High for 2 1/ 2 hours If Risotto is too thick you can add additional water or broth to thin as desired. Add Parmesean and stir to combine and serve.