The first time I made this mushroom and barley risotto, I made it in a pot on the stove but I find it's much better cooked in the slow cooker. Slow cooking brings out the flavour of the mushrooms and the barley stays beautifully moist.
Heat olive oil in the pan and when hot, sauté the mushrooms and garlic for 4 to 5 minutes
Add the porcini mushrooms and soaking water, with the barley, lemon juice, stock and season with pepper. Cover and set the slow cooker to low. Cook for 6 hours. Serve with shaved Parmesan and teaspoon of pesto and steamed spinach.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 360 mins |
| Ready in: | 365 mins |
Suitable for: |
|
| Dinner, Lunch | |
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