Slow Cooker Leek and Barley Risotto

    8 hours 10 minutes

    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.


    Queensland, Australia
    3 people made this

    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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