Finally a flavourful risotto that doesn't need any stirring! Dried mushrooms work perfectly to create an earthy aroma, we've used dried porcinis here as they're readily available, but any dried mushroom will do. Hearty pot barley makes adds a healthful twist and doesn't become overly mushy - even after 8 hours.
- Prep time 15 minutes
- Total time 8 hours & 15 minutes
Ingredients
Method
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.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 7 g
- Sodium 688 mg
- Sugars 1 g
- Protein 13 g
- Calories 261.0
- Total fat 10 g
- Potassium 239 mg
- Cholesterol 27 mg
- Saturated fat 6 g
- Total carbohydrate 31 g
%RDI
- Iron 13.0
- Folate 6.0
- Calcium 23.0
- Vitamin A 14.0
- Vitamin C 3.0
