Barley Risotto in the Slow Cooker
8 hours 15 minutes
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.
7 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:8hours ›
Ready in:8hours15min
- 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.
- Place the cubed sweet potato in the slow cooker and top with the barley mixture. Stir well.
- Cover and cook on Low for 8 hours or High for 4 hours, until barley is very tender.
