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 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.

Ingredients

canned chicken broth

2¾ cup(s)

white wine

½ cup(s), dry

uncooked pearl barley

1 cup(s), rinsed

uncooked shallot(s)

2 item(s), finely chopped

table salt

¼ tsp

black pepper

¼ tsp

frozen baby peas

1½ cup(s)

grated Parmesan cheese

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

Notes

Stir 1 or 2 diced carrots and/or celery stalks into the slow cooker along with the shallots for more flavor and color, and 0 SmartPoints.

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