Herbed Barley Risotto

herbed barley risotto

 
All the wonderful flavour of a traditional rice risotto, but made with barley!

1 Tbsp olive oil
1 cup onion, finely chopped
2 cups sliced, fresh, white mushrooms
4 minced garlic cloves
2 2/3 cups vegetable broth
3 medium tomatoes, quartered, de-seeded, then chopped
1 cup pearl barley
½ cup dry, or cooking, white wine
½ tsp oregano
½ tsp crushed rosemary
¼ tsp salt (I use sea salt)
¼ tsp black pepper

1/3 cup grated Parmesan cheese
2 Tbsp fresh, chopped parsley
I Tbsp olive oil *optional

In a skillet or frying pan – over medium heat – heat cooking oil.
Add onion – cook for 5-10 minutes until softened, stirring often.
Add mushrooms and garlic. Cook 3-5 minutes, stirring occasionally, until mushrooms are softened.

Transfer to Crock pot/Slow Cooker.

Add next 8 ingredients (NOT the Parmesan cheese, parsley, olive oil). Cook on High for 4-4 ½ hrs, or on Low for 8-9 hours.

Stir in Parmesan cheese, parsley, olive oil. Serve and Enjoy!

Makes about 4 cups.
1 serving = 1 cup
Per serving (approx.) 343 Calories , 7 mg cholesterol, 54 g Carbohydrate, 6 g Fiber, 643 mg sodium,
12 g Protein, 7.5 g Fat
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