Instructions

​

1) Rinse off barley with cold water.

2) In a 5 qt crock pot, combine the Sauce Champignon, barley, broth/water, carrot, onion and garlic.  Season to your liking with salt and pepper.

3) Set your crock pot to low and cook for 4.5 hours; stir every hour or so to prevent sticking to the bottom.

4) With a half hour left of cooking, taste the barley for seasoning; you may wish to add more salt and pepper at this point.  Add the arugula and butter.  Mix into the risotto well.  Cook the remaining time.

5) Serve in a large soup bowl.  Sprinkle the grated Parmesan cheese on top as the garnish. Enjoy:)