leek and barley risotto

Name: LEEK AND BARLEY RISOTTO
Prep time: 20 min
Cook time: 8 h
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon(s) vegetable oil; 3 - leeks, white part only, cleaned and thinly sliced; 1 teaspoon(s) salt; 1/2 teaspoon(s) cracked black peppercorns; 2 cup(s) pearl barley, rinsed; 1 can(s) (28 oz.) tomatoes, including juice, coarsely chopped; 3 cup(s) vegetable or chicken stock or water; - freshly grated parmesan cheese, optional

(1 RATING)

23 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Aug 4, 2013

A very hearty and nutritious vegetarian side dish or main meal, this can be partially made the night before. I found this in Delicious & Dependable Slow Cooker Recipes. Photo: smallwalletbigappetite.com

Rate

prep time 20 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

1 tablespoon vegetable oil
3 - leeks, white part only, cleaned and thinly sliced
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
2 cups pearl barley, rinsed
1 can (28 oz.) tomatoes, including juice, coarsely chopped
3 cups vegetable or chicken stock or water
- freshly grated parmesan cheese, optional

How To Make leek and barley risotto

Step 1

Clean the leeks. Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.

Step 2

In a skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened. Add salt, peppercorns and barley and cook, stirring, for 1 minute.
Step 3

Add tomatoes and stock and bring to a boil. Transfer to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in Parmesan, if using, and serve piping hot.
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