SLOW COOKER MUSHROOM RISOTTO
No need for constant stirring with our low-fat, low-calorie mushroom risotto made in a slow cooker. Sprinkle with parmesan for a comforting veggie meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
- Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
- Cook on High for 3 hours, stirring halfway. and then check the consistency - the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.
Nutrition Facts : Calories 346 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.53 milligram of sodium
SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPE - (4/5)
Provided by HeatherS
Number Of Ingredients 11
Steps:
- In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours. Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS
This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.
Provided by Sarah DiGregorio
Categories dinner, grains and rice, poultry, main course
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
- At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
- In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.
MUSHROOM AND BARLEY SOUP (CROCK POT)
Make and share this Mushroom and Barley Soup (Crock Pot) recipe from Food.com.
Provided by ellie_
Categories Grains
Time 6h21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
- In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
- Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
- Serve garnished with chives.
Nutrition Facts : Calories 260.4, Fat 4.3, SaturatedFat 0.7, Sodium 28, Carbohydrate 51, Fiber 10.4, Sugar 5, Protein 8
SLOW-COOKER BACON AND MUSHROOM RISOTTO
If you're like us and love risotto, but don't like having to endlessly stir it while it cooks, then this genius hands-off, creamy, cheesy, mushroom and bacon-packed slow-cooker version is for you.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
- Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
- Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
- Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 67 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 0 g
SLOW COOKER MUSHROOM RISOTTO
Make and share this Slow Cooker Mushroom Risotto recipe from Food.com.
Provided by gailanng
Categories Rice
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Stir in thyme. Scrape rice and onion mixture into slow-cooker. (Set skillet aside and do not wash.) Turn slow-cooker to high and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.
- Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4-cup wine and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly, before placing the mushrooms in a microwave-safe bowl, cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.
- Uncover the risotto and stir in the half and half, parmesan, salt and pepper to taste. Top with the heated mushrooms and sprinkle top with chopped parsley.
Nutrition Facts : Calories 525.4, Fat 23, SaturatedFat 7.1, Cholesterol 22.8, Sodium 929.6, Carbohydrate 57.7, Fiber 2.2, Sugar 2.2, Protein 16
MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO
Cook our comforting pearl barley 'risotto' to get the feeling of indulgence without overloading on calories. Ideal for chilly winter nights
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
- Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
- Stir through the rocket, cook for 1 min, then divide between bowls.
Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
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