Slow Cooker Mushroom Barley Risotto

Slow Cooker Mushroom Barley Risotto

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups pot barley, rinsed and drained

  • 2

    pkg dried porcini mushrooms, cut or broken in ¾-inch pieces

  • 4

    shallots, halved lengthwise and thinly sliced crosswise

  • 4

    cloves garlic, minced

  • 1

    tbsp hopped fresh thyme

  • 1-½

    tsp salt

  • ½

    tsp pepper

  • 2

    cups grated parmesan cheese

  • 3

    tbsp butter, cubed

  • 4

    tsp lemon juice

  • 2

    tbsp chopped fresh parsley

Directions

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.


Nutrition

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