Slow Cooker Barley Risotto

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  • Servings: 4 to 6

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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

How to make this recipe

  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.

Contributed By

466954 recipes/slow-cooker-barley-risotto 2013-12-06T23:49:04+00:00 Melissa Rubel Jacobson fall|winter|dinner-party|italian|beans-grains-and-legumes|side-dishes|4|6|make-ahead|web-exclusive melissa rubel jacobson,slow cooker recipe,barley risotto,slow cooker risotto,cheesy rice recipe recipes,slow-cooker-barley-risotto 466954

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