Slow Cooker Mushroom Barley Risotto

Name: Slow Cooker Mushroom Barley Risotto
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; 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

Slow Cooker Mushroom Barley Risotto was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-mushroom-barley-risotto-recipe.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1 large onion, finely chopped

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Kosher salt and freshly ground black pepper

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1 pound cremini mushrooms, sliced

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1 1/2 cups pearl barley

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4 sprigs fresh thyme

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8 ounces carrots, finely chopped

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3 cups lower-sodium vegetable broth

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1 ounce Parmesan, grated (2/3 cup)

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1 tablespoon sherry vinegar

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1/4 cup chopped fresh flat-leaf parsley

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