Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Salt and freshly ground black pepper
1 pound mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
250g carrots, finely chopped
3 cups vegetable broth
1 tablespoon red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Crushed peanuts for garnish

Method

Heat the olive oil in a large frying pan 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 slow cooker and add the carrots, stock, 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 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.

Serves 4