Herbed Barley Risotto
Slow Cooker Size
8 hours LOW heat
fresh and sliced 2 cups
2 ⅔ cups
quartered, peeled, seeds removed 3
rinsed and drained 1 cup
dry white wine
grated Parmesan cheese
Heat cooking oil in a medium skillet on medium. Add the onions
and cook for 5-10 minutes stirring until softened.
Add the mushrooms and garlic and cook for 3-5 minutes stirring
until mushrooms are tender.
Transfer to a 3.5L to 4L slow cooker.
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 ½ hours on high.
Add Parmesan cheese and parsley for garnishing and to add more
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