My F&W
quick save (...)

Slow Cooker Barley Risotto

  • ACTIVE: 10 MIN
  • TOTAL TIME: 4 HRS 10 MIN
  • SERVINGS: 4 to 6
  • MAKE-AHEAD
  1. 5 1/4 cups low-sodium chicken broth
  2. 1 1/2 cups pearled barley (10 1/2 ounces), rinsed
  3. 1 medium leek, white and light green parts only, thinly sliced
  4. 1 thyme sprig
  5. Kosher salt and freshly ground pepper
  6. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  7. 1 tablespoon unsalted butter
  1. In a slow cooker, combine the chicken broth with the barley, leek, thyme, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Cook on low until the barley is tender and most of the liquid has been absorbed, about 4 hours. Discard the thyme sprig. Stir in the Parmigiano-Reggiano and butter and season with salt and pepper. Spoon the barley risotto into bowls and serve, passing additional cheese at the table.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.