PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE*Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230SmoothiesToday we're making mushroom barley risotto that can be made in your slow cooker!Weekly Meal Prep: http://bit.ly/1tKw79fStuffed Peppers: http://bit.ly/1zNyDdpSalad-In-A-Jar: http://bit.ly/13ENNXzCrock Pot - http://amzn.to/2nkiviiSoup Bowls - http://amzn.to/2oDO7ReFrequently Used & Favorite Items: http://amzn.to/2qTillcPurchase my eBooks here:Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle*NEW* 30 Days of Smoothies: http://bit.ly/230SmoothiesMeal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasyMeal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3Dinner Made Easy: http://bit.ly/DinnerMadeEasy5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveeBookFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Blog: http://thedomesticgeek.com/Google+: https://plus.google.com/u/0/114903217169599160171/postsMushroom Barley Risotto1 tbsp olive oil1 small yellow onion, diced2 cloves garlic, minced2 cups mushrooms, sliced¼ cup white wine OR mushroom broth1½ cups pearl barley4 cups mushroom or vegetable broth1 cup carrots, finely diced1 tsp fresh thyme leaves½ cup parmesan, freshly grated1 tbsp red wine vinegarsalt and pepperIn a large frying pan, heat oil over medium high heat.Add onion and sauté until translucent, between 3-4 minutes.Add garlic and sauté for another 30 seconds.Add mushrooms and cook until they begin to release their moisture, between 7-9 minutes.Add white wine and cook until reduced by half.Pour mushrooms into slow cooker.Add carrots, barley, vegetable broth, thyme, salt and pepper.Cover and cook for 3 hours on high or 6 hours on low.If risotto is too dry, add more vegetable broth until it reaches desired consistency.Stir in red wine vinegar and parmesan.Serve immediately or freeze for up to six months.Enjoy!*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon