Slow-Cooker Barley Risotto with Butternut Squash
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.