Barley risotto with mushrooms in a slow cooker

Votes: 3

Time: 3 hours 20 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 435, total fat 10 G., saturated fats 2.5 G., proteins 14 G., carbohydrates 75 G., fiber 16 G., cholesterol 6 mg, sodium 690 mg, sugar 8 G.

When you want to make something more sophisticated with healthy pearl barley than just plain barley porridge, you can turn to Mediterranean cuisine and make a delicious risotto. Since pearl barley, unlike rice, requires a longer cooking time to develop the same texture, it's easier to cook it in a slow cooker. Although this risotto is vegetarian, the mushrooms give it a very filling and rich flavor that will captivate even meat-eaters. All ingredients are first sautéed in olive oil and then simmered in vegetable broth until tender. Finally, stir in grated Parmesan cheese for a creamier texture and flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups pearl barley
450 g of mushrooms, sliced
2 tbsp. l. olive oil
1 large onion, finely chopped
4 sprigs of fresh thyme
220 g carrots, finely chopped
3 tbsp. lightly salted vegetable broth
30 gr. grated parmesan (2/3 cup)
1 tbsp sherry vinegar
1/4 cup chopped parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and 1/8 teaspoon each of salt and black pepper and cook, stirring occasionally, until the onion is browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until darkened, about 2 minutes. Stir in the barley and thyme and cook, stirring, until 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 over high heat until the liquid is completely absorbed and the carrots and barley are tender, about 3 hours.

Remove the thyme sprigs and stir in the Parmesan cheese, vinegar, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Thin the risotto with warm water to the desired consistency. Sprinkle with parsley and season with salt and pepper to taste.

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