Risotto-style barley and peas

6
5
2
SmartPoints® value per serving
Total Time
4 hr 10 min
Prep
10 min
Cook
4 hr
Serves
6
Difficulty
Easy
What do we mean by “risotto-style”? You’ll know once you dig in. The creamy texture delivers the comfort-food satisfaction of a classic risotto—but using barley, a good-for-you whole grain. Baby peas and grated Parmesan add savory richness.

Ingredients

fat free reduced sodium vegetable broth

2¾ cup(s)

white wine

½ cup(s), dry

uncooked pearl barley

1 cup(s), rinsed

uncooked shallot(s)

2 medium, finely chopped

table salt

¼ tsp(s)

black pepper

¼ tsp(s)

frozen baby peas

1½ cup(s)

grated Parmesan cheese

cup(s)

Instructions

  1. In a 4- or 5-qt slow cooker, combine broth, wine, barley, shallots, salt, and pepper. Cover and cook until barley is tender and liquid is almost absorbed, 4 to 5 hours on Low. Add peas and cook 5 minutes more. Stir in Parmesan. Garnish with edible flowers, if using.
  2. Per serving: generous 3/4 cup

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