Barley Risotto with Butternut Squash
In a 3 1/2- or 4-quart slow cooker, stir together the broth, water, butternut squash, barley, leek, thyme and pepper. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.Advertisement
Before serving, stir in 1/4 cup cheese, parsley and olive oil. If desired, sprinkle with the 4 tablespoons additional cheese.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.