Barley Risotto Slow Cooker Recipe

Barley Risotto Slow Cooker Recipe

Ingredients

• 400 g pearl barley
• 1¾ cups (410 ml) low-salt chicken broth
• ½ cup 65 g shredded carrot
• 1 tbsp (15 ml) lemon juice
• 1 tsp thyme
• ½ teaspoon minced garlic
• ½ teaspoon black pepper
• ½ cup (55 g) shredded Swiss cheese
• 1 cup (130 g) no-salt-added frozen peas
• ½ cup (120 ml) skim milk
• 2 tbsps (28 g) unsalted butter

Method

1. In a slow cooker, combine first seven ingredients (through pepper)
2. Cover and cook on low for 5 to 5½ hours
3. Stir in Swiss cheese and remaining ingredients
4. Cover and let stand 10 minutes
5. Yield: 6 servings
6. Per serving: 127 g water; 331 calories (23% from fat, 16% from protein, 61% from carb)

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