Slow Cooker Mushroom Barley Risotto Recipes

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



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

Provided by HeatherS

Number Of Ingredients 11

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.

SLOW-COOKER ASPARAGUS-BARLEY RISOTTO



Slow-Cooker Asparagus-Barley Risotto image

Lighten your cooking load and liven up your Easter spread with our easy slow-cooker risotto. This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Have your guests add a squeeze of lemon for an extra pop of brightness.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups pearled barley
2 sprigs fresh thyme
3 cups low-sodium vegetable broth
1 pound (1 bunch) asparagus, rough stalks trimmed and cut into 1-inch pieces
2/3 cup grated Parmesan
Zest of 1 lemon, plus lemon wedges, for serving
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
  • Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
  • Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.

MUSHROOM AND SPINACH BARLEY RISOTTO



Mushroom and Spinach Barley Risotto image

Pearl barley gives this risotto a slightly nutty taste and fantastic texture, with the added benefit of loads of selenium and fibre.

Provided by Nikkei

Categories     Spinach

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups barley
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
4 cups vegetable stock
200 g button mushrooms, sliced
20 g dried shiitake mushrooms
250 g frozen spinach, thawed undrained
1/2 cup parmesan cheese, shredded
pepper

Steps:

  • Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
  • Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
  • Add the barley and coat with oil.
  • Add stock and bring to the boil.
  • Place barley mix in slow cooker and add mushrooms, including soaking water.
  • Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
  • When barley is tender, add spinach and mix well.
  • Add parmesan and serve with black pepper.
  • Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.

Nutrition Facts : Calories 382.5, Fat 9.2, SaturatedFat 3.2, Cholesterol 11, Sodium 249.1, Carbohydrate 61.9, Fiber 15.2, Sugar 4.1, Protein 17.7

RICE COOKER MUSHROOM BARLEY RISOTTO



Rice Cooker Mushroom Barley Risotto image

My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven.

Provided by Demandy

Categories     Grains

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons butter
2 tablespoons olive oil
5 shallots, coarsley chopped
1/2 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 red bell pepper, diced
1 pinch saffron
2 -3 garlic cloves, minced
16 ounces baby portabella mushrooms, sliced
1 1/2 cups pearl barley, rinsed under cold water
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
1/2 cup water (optional)
1/2 cup white wine
2 teaspoons salt
fresh ground black pepper
1/3 cup grated parmesan cheese (or more if desired)

Steps:

  • Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
  • Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
  • Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
  • Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
  • Add in Parmesan cheese and mix until the cheese has melted.

Nutrition Facts : Calories 329, Fat 10.8, SaturatedFat 4.2, Cholesterol 15.1, Sodium 900.2, Carbohydrate 47.9, Fiber 9.4, Sugar 2.9, Protein 9.7

SLOW COOKER MUSHROOM RISOTTO



Slow Cooker Mushroom Risotto image

Make and share this Slow Cooker Mushroom Risotto recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 cups uncooked arborio rice
1/4 cup olive oil, divided
1/2 cup white wine, divided (such as Chardonnay)
3 3/4 cups chicken broth
1/2 cup shallot, chopped
1 tablespoon butter
4 ounces porcini mushrooms, chopped
4 ounces cremini mushrooms, chopped
2 teaspoons fresh thyme (optional) or 1 teaspoon dried thyme (optional)
kosher salt
black pepper
3 tablespoons half-and-half
1/2 cup shredded parmesan cheese
1 tablespoon parsley, chopped

Steps:

  • In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Stir in thyme. Scrape rice and onion mixture into slow-cooker. (Set skillet aside and do not wash.) Turn slow-cooker to high and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.
  • Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4-cup wine and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly, before placing the mushrooms in a microwave-safe bowl, cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.
  • Uncover the risotto and stir in the half and half, parmesan, salt and pepper to taste. Top with the heated mushrooms and sprinkle top with chopped parsley.

Nutrition Facts : Calories 525.4, Fat 23, SaturatedFat 7.1, Cholesterol 22.8, Sodium 929.6, Carbohydrate 57.7, Fiber 2.2, Sugar 2.2, Protein 16

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Top Asked Questions

How to cook barley in a crock pot with mushrooms?
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.
What is mushroom barley risotto?
Mushroom Barley Risotto is unique and elegant. Pearl barley is cooked with mushrooms and garlic and mixed with parmesan cheese for a creamy and savory flavor! Wild mushroom risotto is the perfect side for a juicy pork tenderloin or a deliciously flavorful meatloaf recipe. What is Pearl Barley Risotto?
Can you cook mushroom risotto in a slow cooker?
No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Sprinkle with parmesan for a comforting veggie meal Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured.
How to cook barley and garbanzo beans in slow cooker?
Stir in thyme and barley; cook 2 minutes, stirring frequently. Transfer mixture to slow cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.

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