Slow-Cooker Barley Risotto with Butternut Squash
Heat the oil in a large skillet over medium-high. Add the onions, and cook, stirring often, until the onions just begin to soften, about 5 minutes. Add the mushrooms to the skillet; cook, stirring often, until the liquid evaporates, about 8 minutes. Add the barley and sage sprig to the skillet; cook, stirring often, 1 minute.Advertisement
Coat a 5- to 6-quart slow cooker with cooking spray. Stir together the barley mixture, stock, salt, pepper, and sugar in the slow cooker; stir to combine. Sprinkle the squash over the top. Cover and cook on HIGH until the barley and squash are tender, about 4 to 5 hours. Remove the sage sprig.
Using the back of a spoon, mash the butternut squash cubes into the risotto until smooth. Stir in the heavy cream and vinegar until incorporated. Sprinkle the servings evenly with the cheese and sage leaves.
Multicooker Directions: Complete Step 1. In Step 2, coat the inner pot of a 6-quart multicooker with cooking spray. Stir together the barley mixture, stock, salt, pepper, and sugar in the pot. Sprinkle the squash over the top. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the barley and squash are tender, about 5 hours. Turn off the cooker. Remove the sage sprig. Complete Step 3.