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 when you dig into this dish. Its creamy texture delivers the comfort-food satisfaction of classic risotto using barley, a good-for-you whole grain. Baby peas and grated Parmesan add savory richness to the recipe. Stir 1 or 2 diced carrots and/or celery stalks into the slow cooker along with the shallots for more flavor and color.
Ingredients
Chicken broth
2¾ cup(s)
White wine
½ cup(s), dry
Uncooked pearl barley
1 cup(s), rinsed
Shallot
2 item(s), finely chopped
Table salt
¼ tsp
Black pepper
¼ tsp
Frozen baby peas
1½ cup(s)
Grated Parmesan cheese
⅓ cup(s)
Instructions
1
Combine broth, wine, barley, shallots, salt, and pepper in 4- or 5-quart slow cooker. Cover and cook until barley is tender and liquid is almost absorbed, 4–5 hours on Low. Add peas and cook 5 minutes longer. Stir in Parmesan. Garnish with edible flowers, if desired.
2
Per serving: generous 3/4 cup
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