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Slow Cooker Barley Risotto

Contributed by Melissa Rubel Jacobson

ACTIVE: 10 MIN
TOTAL TIME: 4 HRS 10 MIN
SERVINGS: 4 to 6

•MAKE-AHEAD

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5 1/4 cups low-sodium chicken broth
1 1/2 cups pearled barley (10 1/2 ounces), rinsed
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

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.

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