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

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
2. Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
3. Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.