Slow Cooker Barley Risotto Recipes

SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
• Cover; cook on Low heat setting 4 to 5 hours.
• In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
• Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

SLOW-COOKER SWEET POTATO AND BARLEY RISOTTO

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
• Cover; cook on Low heat setting 4 to 5 hours.
• In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.

VEGETABLE BARLEY RISOTTO

Steps:

• Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

SLOW COOKER MUSHROOM BARLEY RISOTTO RECIPE - (4/5)

Steps:

• In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours. Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.

RICE COOKER MUSHROOM BARLEY RISOTTO

Steps:

• Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
• Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
• Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
• Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
• Add in Parmesan cheese and mix until the cheese has melted.