This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or brown rice—seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.

Makes 6 servings, generous 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 3-4 hours

EASE OF PREPARATION: Easy

2 teaspoons fennel seeds
1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
1 cup pearl barley or short-grain brown rice
1 small carrot, finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
4 cups reduced-sodium chicken broth or “no-chicken” broth
1-1 1/2 cups water, divided
1/3 cup dry white wine
2 cups frozen French-cut green beans
1/2 cup grated Parmesan cheese
1/3 cup pitted oil-cured black olives, coarsely chopped
1 tablespoon freshly grated lemon zest
Freshly ground pepper to taste

1. Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.
2. Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.

NUTRITION INFORMATION: Per serving: 242 calories; 6 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 36 g carbohydrate; 10 g protein; 8 g fiber; 474 mg sodium; 330 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (20% dv), Vitamin C (15% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

MAKE AHEAD TIP: Prepare fennel, carrot, shallot and garlic. Combine broth, 1 cup water and wine. Refrigerate in separate covered containers for up to 1 day.

This recipe does not work. Five hours in the slow cooker and it's thin soup. Very frustrating.

Subscriber, Evanston, IL

This worked GREAT for us! We did have to do it on high for about 4 hours, but the barely puffed up and it was wonderfully chewy. We added whatever veggies we had along with beans...peas and corn, and even the kids loved it. A definite keeper.

Slow Cooker Fan

I agree slow-cooking for 4 hours on low does not work for this recipe. However, on high works great! You can also cook it on the stove by simmering for 45 minutes. My family loved it! Add a piece of grilled fish on top, and it is a wonderful meal!

Brooke, New York, NY

I made this and it was liquidy soup after 4 hours on high in the slow cooker. It also tasted awful. I threw out the leftovers.

Amy Spiegel, Santa Monica, CA

Mine came out fine after 4 hours on high, just the right consistency. However, BEWARE if you are not a huge fennel fan - this dish is overpowered by the fennel flavor. I could barely eat it, and my husband, who really likes the flavor of liquorice (which is what fennel and fennel seed taste like) couldn't finish his whole serving. Maybe omitting the fennel seed would bring it down a notch or two, but I probably won't make it again. I did like the idea of using barley for a risotto, though, so I might use this as a base with other vegetables.

AR, Hamden, CT

Have to agree: took 4.5 hours in the slow cooker before it was done. End result: strange-flavored glop. Not worth the effort.

Subscriber, Atlanta, GA

I have cooked this twice. I have learned that it takes at least 6 hours in a slow cooker (on high or low). The second time I eliminated the cup of water and also withheld one cup of broth. I added it in as needed. I skipped the fennel seeds each time and I used 1/2 of a large fennel. I liked the mild fennel flavor. I also skipped the green beans because each time I needed to cook it ahead and couldn't deal with this step. With my changes this will be a part of my repertoire for parties.

Goleta Cook, Goleta, CA

Nasty experiment. Would never make again. Not "creamy" at all -- just gloopy. And the taste didn't make up for the weird texture.

Dawn, NY, NY