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Mushroom Barley Risotto

By DeliBrunch  |  12 Sep 2015
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Ingredients

1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
1/4 cup white wine OR mushroom broth
1 1/2 cups pearl barley
4 cups mushroom or vegetable broth
1 cup carrots, finely diced
1 tsp fresh thyme leaves
1/2 cup parmesan, freshly grated
1 tbsp red wine vinegar
salt and pepper

Instructions

1. In a large frying pan, heat oil over medium high heat.
2. Add onion and saute until translucent, between 3-4 minutes.
3. Add garlic and saute for another 30 seconds.
4. Add mushrooms and cook until they begin to release their moisture, between 7-9 minutes.
5. Add white wine and cook until reduced by half.
6. Pour mushrooms into slow cooker.
7. Add carrots, barley, vegetable broth, thyme, salt and pepper.
8. Cover and cook for 3 hours on high or 6 hours on low.
9. If risotto is too dry, add more vegetable broth until it reaches desired consistency.
10. Stir in red wine vinegar and parmesan.
11. Serve immediately or freeze for up to six months.
12. Enjoy!