Slow Cooker Leek and Barley Risotto
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.
2 people made this
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
- 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.
- Transfer mixture to a slow cooker and cook on Low 8 hours or High for 4 hours.
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