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Combine wheat berries and water in a small saucepan; bring to a boil. Reduce heat. Simmer, covered, 30 minutes. Drain.
Lightly coat the inside of 4- to 5-quart slow cooker with cooking spray. Place wheat berries, 1 1/4 pounds sliced mushrooms, broth, rice, shallots, garlic, oregano, salt and pepper in cooker. Cover; cook on Low for 4 hours or until rice is tender.
Stir cheese and butter into rice mixture. Turn off cooker. Let stand, covered, 15 minutes. Stir in additional broth if risotto is too dry.
Meanwhile, heat the oil in a small skillet; add the remaining 1 cup sliced mushrooms and sauté until browned. Serve risotto topped with chopped peppers, sautéed mushrooms and parsley.