Mushroom Barley Risotto

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely diced
• salt
• pepper
• 1 pound mushrooms, sliced
• 1 1/2 cups pearl barley
• 2 large carrots, finely diced
• 3 cups vegetable broth
• 1 1/2 cups water
• thyme
• 2/3 cup mozzarella cheese, finely grated
• 1/4 cup fresh parsley, chopped

Method

1. Preheat the oven to 250°F.
2. Heat oil in a dutch oven on the stove over medium-high heat.
3. Add onions, dash salt, and pepper, and cook until lightly browned.
4. Add mushrooms and cook until browned.
5. Stir in the barley and thyme and cook until barley is browned (about 2 minutes).
6. Remove from heat, stir in carrots, broth, water, and a bit more salt.
7. Cover and put in oven to cook for 3 hours.
8. Remove from oven, stir in cheese.
9. Thin with warm water if too thick, add more salt and pepper to taste.
10. Serve and garnish with parsley.

Source

Adapted from https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-mushroom-barley-risotto-recipe-2112040.amp