Best 2 Slow Cooker Mushroom Barley Risotto Recipes

Craving a hearty and flavorful meal without spending hours in the kitchen? Look no further than this collection of slow-cooker mushroom barley risotto recipes. These comforting dishes combine the richness of mushrooms, the wholesome goodness of barley, and the creamy texture of risotto, all prepared with the ease and convenience of a slow cooker. From classic versions to creative variations, these recipes offer a range of options to suit every taste and dietary preference. Whether you prefer a creamy mushroom and barley risotto or a vegan version made with almond milk, these slow-cooker recipes promise a delicious and effortless culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Slow-Cooker Mushroom Barley Risotto image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just 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 on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPE - (4/5)

Slow Cooker Mushroom Barley Risotto Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Tips:

Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth cooking process.
Use Good Quality Mushrooms: Fresh, flavorful mushrooms are key to a delicious risotto. Look for meaty varieties like cremini, shiitake, or porcini.
Toast the Barley: Toasting the barley in a little butter before adding the liquid enhances its flavor and gives the risotto a nutty aroma.
Cook the Risotto Slowly: Low and slow cooking allows the barley to absorb the flavors of the broth and mushrooms, resulting in a creamy and flavorful dish.
Stir Regularly: Stirring the risotto frequently prevents the barley from sticking to the pot and ensures even cooking.
Add Liquid Gradually: Add the broth in small increments, allowing the barley to absorb each addition before adding more. This helps control the consistency of the risotto.
Check the Seasoning: Taste the risotto throughout the cooking process and adjust the seasoning as needed.
Finish with Butter and Parmesan: Stirring in butter and Parmesan cheese at the end adds richness and creaminess to the risotto.

Conclusion:

This slow-cooker mushroom barley risotto is a delicious and comforting dish that is perfect for a cozy meal. With its rich, flavorful broth, tender barley, and earthy mushrooms, this risotto is sure to satisfy. Whether you serve it as a main course or a side dish, this hearty and satisfying dish is sure to be a hit. So next time you're looking for a flavorful and easy-to-make risotto, give this slow-cooker version a try!