Lamb & Mushroom 
Barley Risotto

Rich with tender lamb and meaty mushrooms, our slow-cooker risotto will have you wondering why you ever bothered making finicky stove-top risotto. There’s no carefully timed stirring or multiple additions of liquid here – just 
set the timer and let the slow cooker do the work for you!
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Lamb & Mushroom Barley Risotto image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1-lb boneless leg of lamb, trimmed and cut into ½-inch pieces
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 cup chopped yellow onion
  • 10 oz sliced baby portobello mushrooms
  • 3 cloves garlic, minced
  • 1 tbsp plus 2 tsp minced fresh 
rosemary, divided
  • 1 cup pearl barley, rinsed
  • 3 cups low-sodium chicken broth
  • 1/2 cup balsamic vinegar
  • 2 oz Parmesan or Pecorino Romano
cheese, grated
  • 2 tsp lemon zest
  • 3 cups baby arugula

Preparation

  1. Season lamb with salt and pepper. Mist a large nonstick skillet with cooking spray and heat on medium. Add lamb and sear, turning once, for 1 to 2 minutes per side or until just browned. Transfer to a 4-qt slow cooker.
  2. Return skillet to medium heat. Add onion and mushrooms and sauté, stirring occasionally, until softened, about 5 minutes. Reduce heat to medium-low. Add garlic and 1 tbsp rosemary and cook, stirring, for 1 minute. Add to slow cooker. Stir barley and broth into slow cooker. Cover and cook on high for 3 hours, until barley is tender and liquid is absorbed.
  3. Meanwhile, in a small saucepan, bring vinegar to a boil on medium-high heat. Boil steadily for 5 minutes, until reduced by about two-thirds. Transfer to a small bowl and set aside at room temperature until ready to serve.
  4. Add Parmesan to slow cooker and stir until melted. Stir in remaining 2 tsp rosemary and lemon zest. Fold in arugula until just wilted. Spoon onto dishes and drizzle with balsamic reduction, dividing evenly.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 458
  • Carbohydrate Content: 47 g
  • Cholesterol Content: 93 mg
  • Fat Content: 11 g
  • Fiber Content: 10 g
  • Protein Content: 42 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 499 mg
  • Sugar Content: 9 g
  • Trans Fat Content: 1 g