Risotto-Style Barley and Peas
4
Points®
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
Shallots
2 medium, finely chopped
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Frozen baby peas
1½ cup(s)
Grated Parmesan cheese
⅓ 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.