Slow Cooker Mushroom Barley Risotto

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• 2 cups pot barley rinsed and drained
•  2 pkg dried porcini mushrooms cut or broken in 3/4-inch (2 cm) pieces
•  4 shallots halved lengthwise and thinly sliced crosswise
•  4 cloves garlic minced
•  1 tablespoon chopped fresh thyme
•  1 1/2 teaspoon salt
•  1/2 teaspoon pepper
•  2 cups grated parmesan cheese
•  3 tablespoons butter cubed
•  4 teaspoons lemon juice
•  2 tablespoons chopped fresh parsley

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.

Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Makes 8 to 10 servings.