Slow Cooker Mushroom Barley Risotto

By HeatherS

Ingredients

• 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

Preparation

Step 1

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.