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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	412.74 Kcal (1728 kJ)
Calories from fat	97.86 Kcal
		% Daily Value*
Total Fat	10.87g	17%
Cholesterol	6.24mg	2%
Sodium	167.46mg	7%
Potassium	1083.43mg	23%
Total Carbs	64.46g	21%
Sugars	5.13g	21%
Dietary Fiber	14.29g	57%
Protein	16.56g	33%
Vitamin C	11mg	18%
Vitamin A	0.6mg	19%
Iron	165.2mg	918%
Calcium	214.4mg	21%

Amount Per 100 g
Calories	138.26 Kcal (579 kJ)
Calories from fat	32.78 Kcal
		% Daily Value*
Total Fat	3.64g	17%
Cholesterol	2.09mg	2%
Sodium	56.1mg	7%
Potassium	362.94mg	23%
Total Carbs	21.59g	21%
Sugars	1.72g	21%
Dietary Fiber	4.79g	57%
Protein	5.55g	33%
Vitamin C	3.7mg	18%
Vitamin A	0.2mg	19%
Iron	55.3mg	918%
Calcium	71.8mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.4

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
good source of fiber

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