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Slow Cooker Mushroom Barley Risotto


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Rate this recipe 4.1/5 (24 Votes)


  • 2 cups pot barley, rinsed and drained
  • 2 pkg dried porcini mushrooms, cut or broken in 3/4-inch pieces
  • 4 shallots, halved lengthwise and thinly sliced crosswise
  • 4 cloves garlic, minced
  • 1 tbsp hopped fresh thyme
  • 1-1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups grated parmesan cheese
  • 3 tbsp butter, cubed
  • 4 tsp lemon juice
  • 2 tbsp chopped fresh parsley


Servings 8
Preparation time 15mins
Cooking time 495mins
Adapted from


Step 1

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.

Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.

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