How to make slow cooker barley risotto

Kate Elliott

Contributing Writer

Risotto is one of those dishes that's known to be high-maintenance in nature. Not only do the ingredients need to be just right, but they need to be at the right temperature, you need to watch the dish constantly, and you are always doing something, even if it's just stirring. If the above reasons, and more, have kept you from enjoying this delicious Italian dish, prepare to enjoy it once again. Barley risotto is here - and it can even be cooked in the slow cooker.

Exchanging barley for traditional arborio rice in any risotto automatically makes the dish more forgiving. Barley is an entirely different grain than rice, and it doesn't have the starchiness of arborio rice that needs to actively be broken down. This makes it suitable for just placing in the slow cooker, adding your own flavors and in the end, enjoying the easiest risotto you've ever made.

Elena Hramova

Slow Cooker Barley Risotto

10 minutes

3 hours, 15 minutes

3 hours, 25 minutes

2 1/2 (590 ml) cups chicken stock

1/2 cup (125 ml) dry white wine

1 cup (250 ml) pearl barley

1 onion, diced

3 cloves garlic, minced

1 9-ounce (535 g) package frozen chopped spinach

1 lemon, zest and juice

Salt, to taste

Freshly ground black pepper, to taste

1/2 cup (125 ml) Parmesan cheese, grated

2 tablespoons (30 ml) fresh parsley, chopped

Place everything except the Parmesan cheese, chopped parsley, and lemon juice (but add the zest) into a 6-quart slow cooker. Place lid on, turn heat to high, and cook for 3 hours, or just until the barley is tender and the liquid is nearly all absorbed.

Add the Parmesan cheese, parsley, and lemon juice to the slow cooker and stir to incorporate all ingredients. Place the lid back onto the slow cooker and cook for another 15 minutes, just until the cheese has melted and the risotto has become creamy.

Pro tip: To make this a full meal, add cooked chicken or raw shrimp to the risotto at the same time you add the Parmesan cheese, parsley, and lemon juice.

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