Slow cooker squash and barley risotto

65

PREP TIME

20 min

TOTAL TIME

5 hrs 20 min

Serves

6

Slow cooker squash and barley risotto

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.
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