Slow cooker squash and barley risotto
By Chatelaine98
PREP TIME
20 min
TOTAL TIME
5 hrs 20 min
Serves
6
Photo, Roberto Caruso.
Ingredients
- 1/4 cup butter , divided
- 1 large onion , finely chopped
- 227-g pkg sliced cremini mushrooms
- 3 garlic cloves , minced
- 1 1/2 cups pearl barley
- 3/4 cup white wine
- 400-g pkg cubed butternut squash , cut into 1/2-in. pieces
- 900 mL vegetable broth
- 1/2 cup water
- 1 cup grated parmesan
- fried sage leaves , optional
Instructions
- MELT 3 tbsp butter in a large frying pan set over medium high. Add onion, mushrooms and garlic. Cook until onion is soft and no liquid from mushrooms remains, 7 to 8 min. Add barley and stir until glossy, about 1 min. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 min. Transfer to slow cooker insert.
- STIR in squash, broth and 1/2 cup water. Cover and cook on low for 4 1/2 to 5 hours. Stir in remaining 1 tbsp butter and parmesan. If risotto is dry, add 1/4 cup water. Top with fried sage leaves, if desired.
How to peel and mince garlic
Nutrition (per serving)
- Calories
- 375,
- Protein
- 13 g,
- Carbohydrates
- 56 g,
- Fat
- 13 g,
- Fibre
- 6 g,
- Sodium
- 804 mg.
FILED UNDER: sides slow cooker winter
