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Photo of Mushroom & barley risotto by WW

Mushroom & barley risotto

8
Points® value
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.

Notes

Stove top method: Cook in a pan over a medium heat for 35 minutes, stirring often, or until just tender.

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