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Slow Cooker Mushroom Barley Risotto

Vegetarian • 3 hrs and 20 mins to make • Serves 4
Food Network

Produce

8 oz Carrots
1 lb Cremini mushrooms
1/4 cup Flat-leaf parsley, fresh
1 Onion, large
4 sprigs Thyme, fresh

Canned Goods

3 cups Lower-sodium vegetable broth

Pasta & Grains

1 1/2 cups Pearl barley

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil, extra-virgin
1 tbsp Sherry vinegar

Dairy

1 oz Parmesan, grated
Make this on Food Network
Food Network's Healthy Eats

Slow Cooker Mushroom Barley Risotto

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