Slow Cooker Asparagus Barley Risotto Recipes

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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

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.

BARLEY RISOTTO WITH ASPARAGUS AND MUSHROOMS



Barley Risotto With Asparagus and Mushrooms image

Make and share this Barley Risotto With Asparagus and Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegan

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
8 ounces white mushrooms, cut into 1/4-inch slices
3 garlic cloves, minced
1 cup pearl barley
1 teaspoon minced fresh thyme (or 1/4 t. dried)
1/2 cup dry white wine
3 cups hot vegetable broth (or more)
salt
freshly ground black pepper

Steps:

  • In a large saucepan, heat the oil over medium heat.
  • Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
  • Add the barley and stir to coat with oil.
  • Add the thyme and wine and stir gently until the liquid is absorbed.
  • Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
  • Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.

Nutrition Facts : Calories 288.6, Fat 7.7, SaturatedFat 1.1, Sodium 17.3, Carbohydrate 44.6, Fiber 9.6, Sugar 2.4, Protein 8.2

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