LEEK AND BARLEY RISOTTO
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1 Tbspvegetable oil
3leeks, white part only, cleaned and thinly sliced
1/2 tspcracked black peppercorns
2 cpearl barley, rinsed
1 can(s)(28 oz.) tomatoes, including juice, coarsely chopped
3 cvegetable or chicken stock or water
·freshly grated parmesan cheese, optional
How to Make LEEK AND BARLEY RISOTTO
- 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.
- 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.
- 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.