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Barley Risotto with Fennel

January/February 2008

Your rating: None Average: 3.3 (105 votes)

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.



READER'S COMMENT:
"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...
Barley Risotto with Fennel Recipe

16 Reviews for Barley Risotto with Fennel

05/06/2014
Anonymous
Exactly what I was hoping for!

This came out just as i had hoped. Yes, it took a long time but I read the reviews and new what to expect, 6 hours on high. I love fennel and this came out with a great mild fennel flavour. I didn't have any fennel seeds so left them out. Also didn't have any black olives. Used 1 large and 1 small fennel bulb and also threw in some celery that I needed to use up. Used 2 carrots and 3 shallots. Served to my friends here in Italy and they said "a wonderful barley risotto!" Thanks for the recipe!

great flavour, easy
Comments (1)

10 comments

Anonymous wrote 19 weeks 1 day ago

Every slow cooker is

Every slow cooker is different therefore the difference in cooking times. Also forgot to say, to save time and work I used canned green beans that I drained and cut up right in the can and threw in during the last half hour!

01/21/2014
Anonymous
Flavorful, creamy, and simple

I forgot the fennel seeds and didn't have a very large fennel bulb (replaced it with some onion instead), and we definitely missed the fennel flavor. Overall, this turned out wonderfully! 8 hours on low in my 6 quart slow cooker was just right, and it stayed just fine on warm for 5 hours after that. Next time, I will definitely use the fennel seeds. The only other change would be maybe to leave out the olives. The barley did get very creamy, and absorbed all of the liquid in the recipe by the end of the 8 hours. I imagine it would do fine on high for 4 instead as well.

Comments
07/21/2013
Anonymous
Definitely a keeper!

Thanks to previous reviews, a few adjustments made this absolutely delicious. I reduced the fennel seeds to 1/2 tsp, and the flavour was well balanced and delicate. I used verjuice instead of wine, and goat cheese feta instead of parmesan, just because that's what I had available on the day. Slow cooked on High for 5 hrs - this was too long. Next time will go no more than 4 hrs to avoid the slight glugginess.

Comments
05/01/2011
Delicious and Healthy

Very tasty and my husband loved it! I added two more carrots and topped with fresh tarragon. I will definitely make it again.

Comments (1)

10 comments

 
gyancey wrote 3 years 20 weeks ago

Forgot to mention that I cooked five hours on low, but I think my Cuisinart slow cooker is a little hotter than most.

04/26/2011
This is not risotto!

Risotto is a process as much as a dish, which is why this recipe fails for so many people. You might as well invent something like "Stir-fry in a slow cooker," because stir-fry is a discrete process, quite apart from whatever ingredients are involved. Check out true risotto online, and stick with the process....this is NOT what slow-cookers are for.

Comments (1)

10 comments

Anonymous wrote 1 year 35 weeks ago

No, risotto is a dish not a

No, risotto is a dish not a process. Stir frying requires high heat, which cannot be achieved in a slow cooker, but the slow heat of a crock pot will yield a similar result to the continuous stirring process. I'd suggest that you learn more about cooking before you post erroneous statements.

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