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Herbed Barley Risotto

Herbed Barley Risotto

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Herbed Barley Risotto is rated / 5 based on votes.

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Preparation time: 15 minutes
Slow Cooker Size 3.5-4L+
Serves: 4
Cooking time: 8-9 hours on Low or 4-4 hours on High


  • 1 tablespoon cooking oil
  • 1 cup onion, finely chopped
  • 2 cups white mushrooms, fresh and sliced
  • 4 garlic cloves, minced
  • 2 ⅔ cups liquid vegetable stock
  • 3 medium tomatoes, quartered, peeled, seeds removed
  • 1 cup pearl barley, rinsed and drained
  • cup dry white wine
  • teaspoon dried oregano
  • teaspoon crushed dried rosemary
  • teaspoon salt
  • teaspoon pepper
  • ⅓ cup grated parmesan cheese
  • 2 tablespoons parsley, chopped


  1. Heat cooking oil in a medium skillet on medium. Add the onions and cook for 5-10 minutes stirring until softened.
  2. Add the mushrooms and garlic and cook for 3-5 minutes stirring until mushrooms are tender.
  3. Transfer to a 3.5L to 4L slow cooker.
  4. Add the vegetable stock, tomatoes, pearl barley, dry white wine, dried oregano, rosemary, salt, and pepper and cover. Cook on low for 8-9 hours or about 4 to 4 hours on high.
  5. Add Parmesan cheese and parsley for garnishing and to add more flavour.

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