Mushroom & barley risotto
8
Points®
Total time: 6 hr 25 min • Prep: 15 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
There’s no need to constantly stir a risotto; simply let your slow cooker do all the work
Ingredients
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 tablespoon(s)
Onion
1 large
Pearl barley, dry
200 g
Garlic
2 clove(s)
Mushrooms
500 g
Vegetable stock cube
2 cube(s), 950ml stock
Rosemary, Fresh
3 teaspoon(s)
Rocket
40 g
Vegetarian parmesan style hard cheese
20 g
Instructions
1
Lightly mist a 4.5-litre slow cooker with cooking spray. Heat half the olive oil in a large, deep, nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the barley and garlic and cook, stirring, for 1 minute. Transfer to the prepared slow cooker.
2
Heat the remaining oil in the same frying pan and cook the mushrooms, stirring, for 5 minutes until the liquid has evaporated. Add to the slow cooker along with 750ml of the stock and the sprig of rosemary. Stir, then cover and cook on a low setting for 6 hours
3
Heat the remaining stock and stir into the risotto. Divide between bowls, season to taste, and serve topped with the rocket and hard cheese.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.