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leek and barley risotto

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

A very hearty and nutritious vegetarian side dish or main meal, this can be partially made the night before. I found this in Delicious & Dependable Slow Cooker Recipes. Photo: smallwalletbigappetite.com

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For leek and barley risotto

  • 1 Tbsp
    vegetable oil
  • 3
    leeks, white part only, cleaned and thinly sliced
  • 1 tsp
    salt
  • 1/2 tsp
    cracked black peppercorns
  • 2 c
    pearl barley, rinsed
  • 1 can
    (28 oz.) tomatoes, including juice, coarsely chopped
  • 3 c
    vegetable or chicken stock or water
  • freshly grated parmesan cheese, optional

How To Make leek and barley risotto

  • 1
    Clean the leeks. Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
  • 2
    In a skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened. Add salt, peppercorns and barley and cook, stirring, for 1 minute.
  • 3
    Add tomatoes and stock and bring to a boil. Transfer to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in Parmesan, if using, and serve piping hot.
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