1 tbsp olive oil 1 small yellow onion, diced 2 cloves garlic, minced 2 cups mushrooms, sliced ¼ cup white wine OR mushroom broth 1½ cups pearl barley 4 cups mushroom or vegetable broth 1 cup carrots, finely diced 1 tsp fresh thyme leaves ½ cup parmesan, freshly grated 1 tbsp red wine vinegar salt and pepper
In a large frying pan, heat oil over medium high heat. Add onion and sauté until translucent, between 3-4 minutes. Add garlic and sauté for another 30 seconds. Add mushrooms and cook until they begin to release their moisture, between 7-9 minutes. Add white wine and cook until reduced by half. Pour mushrooms into slow cooker. Add carrots, barley, vegetable broth, thyme, salt and pepper. Cover and cook for 3 hours on high or 6 hours on low. If risotto is too dry, add more vegetable broth until it reaches desired consistency. Stir in red wine vinegar and parmesan. Serve immediately or freeze for up to six months. Enjoy!
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