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Slow-Cooker Asparagus-Barley Risotto

Slow-Cooker Asparagus-Barley Risotto
Prep Time
20 min
Yields
8 servings

Lighten your cooking load and liven up your Easter spread with our easy slow-cooker risotto. This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Have your guests add a squeeze of lemon for an extra pop of brightness.

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ingredients

2
Tbsp extra-virgin olive oil
1
large onion, finely chopped
Kosher salt and freshly ground black pepper
1 ½
cups pearled barley
2
sprigs fresh thyme
3
cups low-sodium vegetable broth
1
lb(s) (1 bunch) asparagus, rough stalks trimmed and cut into 1" pieces
cup grated Parmesan
Zest of 1 lemon, plus lemon wedges, for serving
¼
cup roughly chopped fresh flat-leaf parsley
¼
cup roughly chopped fresh mint
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directions

Notes

Cook's NoteIf your asparagus seems extra woody, give the stalks a quick peel before cutting.

Step 1

Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.

Step 2

Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.

Step 3

Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.

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