Slow Cooker Butternut Squash And Barley Risotto
146
- Prep Time20 mins
- Total Time5 hrs 20 mins
- Makes6 servings
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.
Nutrition (per serving)
Calories 375, Protein 13g, Carbohydrates 56g, Fat 13g, Fibre 6g, Sodium 804mg.