Barley risotto with mushrooms in a slow cooker

Ingredients:

• 1.5 cups pearl barley
• 450 g of mushrooms, sliced
• 2 tbsp. l. olive oil
• 1 large onion, finely chopped
• 4 sprigs of fresh thyme
• 220 g carrots, finely chopped
• 3 tbsp. lightly salted vegetable broth
• 30 gr. grated parmesan (2/3 cup)
• 1 tbsp sherry vinegar
• 1/4 cup chopped parsley

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and 1/8 teaspoon each of salt and black pepper and cook, stirring occasionally, until the onion is browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until darkened, about 2 minutes. Stir in the barley and thyme and cook, stirring, until 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 over high heat until the liquid is completely absorbed and the carrots and barley are tender, about 3 hours.
3. Remove the thyme sprigs and stir in the Parmesan cheese, vinegar, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Thin the risotto with warm water to the desired consistency. Sprinkle with parsley and season with salt and pepper to taste.