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(H) Slow Cooker Mushroom Barley Risotto
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 pound cremini mushrooms, sliced
- 1 1/2 cups pearl barley
- 4 sprigs fresh thyme
- 8 ounces carrots, finely chopped
- 3 cups lower-sodium vegetable broth
- 1 ounce Parmesan, grated (2/3 cup)
- 1 tablespoon sherry vinegar
- 1/4 cup chopped fresh flat-leaf parsley
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