Creamy Crockpot Mushroom and Barley Risotto

Have you ever wished for a dish that embodies comfort and warmth? This creamy mushroom and barley risotto is the answer. Set it in your crockpot and let the flavors meld together effortlessly while you go about your day. It’s the perfect combination of hearty barley and umami-rich mushrooms, making it an absolute delight for any risotto lover.

Imagine coming home to a kitchen filled with the tantalizing aroma of savory mushrooms. This risotto is not just a meal; it’s a hug in a bowl. The best part? You don’t have to stand over the stove, stirring constantly. Your crockpot does all the work for you, resulting in a creamy, dreamy dish that will impress everyone at the table.

Whether you’re cooking for family or enjoying a quiet night in, this risotto is versatile and satisfying. Pair it with a side salad or enjoy it on its own—either way, it will leave you feeling content.

Delicious Crockpot Mushroom and Barley Risotto

This mushroom and barley risotto is a rich and creamy dish featuring tender barley grains and earthy mushrooms cooked slowly in a savory broth. The flavors are rounded off with a touch of parmesan cheese, creating a comforting meal perfect for chilly evenings.

Ingredients

• 1 cup pearl barley, rinsed
• 8 ounces cremini or button mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup white wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Prep the Ingredients: Rinse the pearl barley, slice the mushrooms, chop the onion, and mince the garlic.
2. Combine in the Crockpot: In a crockpot, combine the rinsed barley, sliced mushrooms, chopped onion, minced garlic, broth, white wine (if using), dried thyme, salt, and pepper. Stir to combine.
3. Cook: Cover and cook on low for 4-6 hours or until the barley is tender and has absorbed most of the liquid.
4. Add Cheese: Stir in the grated parmesan cheese until melted and well combined.
5. Serve: Ladle the risotto into bowls and garnish with fresh parsley. Enjoy warm!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 4-6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 320kcal
• Fat: 8g
• Protein: 12g
• Carbohydrates: 52g

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