Barley Risotto in the Slow Cooker

Barley Risotto in the Slow Cooker


4 people made this

This risotto uses pearl barley instead of the more standard white rice so it is very dense and satisfying. A good vegetarian meal or side dish.

Cathie Victoria, Australia

Serves: 6 

  • 1 tablespoon vegetable oil
  • 1 onion, finely diced
  • 2 cloves garlic, diced
  • 1/2 teaspoon dried rosemary
  • 1 cup pearl barley, rinsed
  • 3 cups vegetable stock
  • 1 sweet potato or kumara, peeled and cubed

Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

  1. Heat vegetable oil in a saucepan and cook onion until softened. Add garlic and rosemary and cook 1 minute more. Stir in the barley until well coated. Add the stock and heat to a simmer.
  2. Place the cubed sweet potato in the slow cooker and top with the barley mixture. Stir well.
  3. Cover and cook on Low for 8 hours or High for 4 hours, until barley is very tender.

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