Slow Cooker Butternut Squash Barley Risotto
157
- Prep Time20 min
- Total Time5 h 20 min
- Makes6 servings
(Photo: Roberto Caruso)
Risotto that you don’t have to stand over, stir and watch? It’s real. And this recipe might just be the one you come back to all season long.
Ingredients
1/4 cup butter, divided
1 large onion, finely chopped
227-g pkg sliced cremini mushrooms
3 garlic cloves, minced
1 1/2 cups pearl barley
3/4 cup white wine
400-g pkg cubed butternut squash, cut into 1/2-in. pieces
900 mL vegetable broth
1/2 cup water
1 cup grated parmesan
fried sage leaves, optional
Instructions
MELT 3 tbsp butter in a large frying pan set over medium high. Add onion, mushrooms and garlic. Cook until onion is soft and no liquid from mushrooms remains, 7 to 8 min. Add barley and stir until glossy, about 1 min. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 min. Transfer to slow cooker insert.
STIR in squash, broth and 1/2 cup water. Cover and cook on low for 4 1/2 to 5 hours. Stir in remaining 1 tbsp butter and parmesan. If risotto is dry, add 1/4 cup water. Top with fried sage leaves, if desired.
Nutrition (per serving)
Calories 375, Protein 13g, Carbohydrates 56g, Fat 13g, Fibre 6g, Sodium 804mg.
Get more butternut squash recipes.
Get more ideas for delicious and easy ways to make risotto.
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