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Slow-cooker risotto-style barley and peas

Slow-cooker risotto-style barley and peas

4
Points®
Total Time
5 hr 10 min
Prep
10 min
Cook
5 hr
Serves
6
Difficulty
Easy

Ingredients

Stock powder

1 tsp, vegetable, (dissolved in 680ml water)

Dry-style white wine

½ cup(s), (125ml)

Pearl barley

1 cup(s), rinsed (200g)

Eschalot(s)

2 whole, finely chopped

Frozen green peas

1½ cup(s), (180g)

Grated parmesan cheese

⅓ cup(s), (25g)

Instructions

  1. Combine stock, wine, barley and eschalots in a 4.5 litre (18-cup) slow cooker. Season with salt and pepper. Cook, covered, on low for 4 hours or until barley is tender and liquid is almost absorbed. Add peas and cook 5 minutes longer. Stir in parmesan. Serve.

Notes

Suitable to freeze for up to 1 month.

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