Slow Cooker Mushroom Barley Risotto

Slow Cooker Mushroom Barley Risotto image Author: Canadian Living Credits: Slow Cooker Mushroom Barley Risotto image

Finally a flavourful risotto that doesn't need any stirring! Dried mushrooms work perfectly to create an earthy aroma, we've used dried porcinis here as they're readily available, but any dried mushroom will do. Hearty pot barley makes adds a healthful twist and doesn't become overly mushy - even after 8 hours.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2014

Ingredients

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

Method

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.

Nutritional facts per each of 10 servings: about

  • Fibre 7 g
  • Sodium 688 mg
  • Sugars 1 g
  • Protein 13 g
  • Calories 261.0
  • Total fat 10 g
  • Potassium 239 mg
  • Cholesterol 27 mg
  • Saturated fat 6 g
  • Total carbohydrate 31 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Mushroom Barley Risotto

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