6 Recipes For Veggie Lovers

Barley Mushroom Risotto(2 of 6)

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.