1 medium leek, white and light green parts only, thinly sliced
1 thyme sprig
Kosher salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 tablespoon unsalted butter
How to Make It
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 May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.