Slow cooker lamb and mushroom barley risotto

1. Season lamb with salt and pepper. Brown in pan for 1-2 min per side. Transfer to slow cooker.

2. Add onion, mushroom and garlic to pan and saute for ~ 5 min. Stir in 1 Tbsp rosemary and cook for another minute. Add to slow cooker.

3. Add (uncooked) pearl barley and chicken stock to slow cooker, cover and cook for approx. 3 h on high.

4. When risotto is ready, bring vinegar to a boil in a sauce pan and boil for about 5 min until reduced by 2/3. Set aside until ready to serve.

5. Stir parmesan through risotto. Then stir through arugula/spinach until just wilted.

6. Spoon risotto onto dishes and drizzle with balsamic reduction.