Slow Cooker Leek and Barley Risotto

Slow Cooker Leek and Barley Risotto


2 people made this

For a simple satisfying dinner set this barley risotto going in the morning in the slow cooker. Serve with a salad and crusty bread. Garnish with Parmesan if you like.

kate Queensland, Australia

Serves: 8 

  • 1 tablespoon vegetable oil
  • 3 leeks, white part only, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups pearl barley
  • 800g tinned diced tomatoes
  • 3 cups chicken stock

Preparation:10min  ›  Cook:8hours  ›  Ready in:8hours10min 

  1. Heat the oil in a saucepan and fry the leeks until wilted. Add salt, pepper and barley and cook, stirring, 1 minute. Add tomatoes and stock and bring to a simmer.
  2. Transfer mixture to a slow cooker and cook on Low 8 hours or High for 4 hours.

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