6 Recipes For Veggie Lovers

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2) Barley Mushroom Risotto (2 of 6)

Barley Mushroom Risotto

2) Barley Mushroom Risotto (2 of 6)

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Prepare this hearty dish for your family today, especially if they love mushroom and risotto.

Ingredients

  • 2 tbsp of olive oil
  • 1 onion (chopped)
  • Kosher salt
  • Black pepper
  • 1 pound mushrooms (cremini and sliced)
  • 1 1/2 cups of barley (pearl)
  • 4 sprigs of thyme
  • 8 oz. of carrots (chopped)
  • 3 cups of vegetable broth
  • 2/3 cups of Parmesan cheese (grated)
  • 1 tbsp of sherry vinegar

Preparation

  1. In a pan, heat the oil over medium-high heat.
  2. Add the onions and 1/8 tsp of black pepper and salt, and cook for 5 minutes.
  3. Add mushrooms, stir, and cook for 2 minutes.
  4. Add thyme and barley and cook for 2 minutes.
  5. Place everything in the slow cooker, and add carrots, 1 1/2 cups of water, broth, and 1/4 tsp of salt.
  6. Cover and cook on high for 3 hours.
  7. Throw away the thyme and add the cheese, 1/2 tsp of salt, vinegar, and 1/4 tsp of black pepper.
  8. Use warm water to thin out the risotto.
  9. Garnish it with parsley and season it with black pepper and salt.
  10. Serve.

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