Slow-Cooker Mushroom Barley Risotto

Ingredients

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2 tablespoons extra-virgin olive oil

1 large onion, finely chopped

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper

1 pound cremini mushrooms, sliced

1 1/2 cups pearl barley

4 sprigs fresh thyme

8 ounces carrots, finely chopped

3 cups lower-sodium vegetable broth

1 ounce Parmesan, grated (2/3 cup)

1 tablespoon sherry vinegar

1/4 cup chopped fresh flat-leaf parsley

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Directions

1. In a large skillet over medium-high heat, warm the olive oil. Add the onions and 1/8 teaspoon of each salt and pepper, and simmer while stirring occasionally for approximately 5 minutes, or until the onions are gently browned. Add the mushrooms and simmer for about two minutes, stirring periodically, until browned. Barley and thyme should be added and cooked for two minutes while stirring constantly.
2. Add the carrots, broth, 1 1/2 cups water, and 1/4 teaspoon salt to a 6-quart slow cooker. For around 3 hours on high, covered, the liquid will be absorbed and the barley and carrots will be soft.
3. Add the Parmesan, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper after discarding the thyme. If necessary, thin the risotto with warm water to achieve the required consistency. Add parsley on top and salt & pepper to taste.

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