Like most i didnt read comments first i agree too long to cook, bland, and fennel over powers. If I tried it again I would cut back on fennel and water and increase cheese a little.
Barley Risotto with Fennel
From EatingWell: January/February 2008
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.
16 Reviews for Barley Risotto with Fennel
As some others have said, I wish I'd noticed and read the comments first. Was still like soup after 3 and 1/2 hours in the crock pot on low. Cranked it up to high for another 3 hours until it somewhat resembled what a Risotto should be. When it was done it did not taste that great, kind of bland and pasty, and the fennel is overpowering. Needed a lot of salt and pepper. I might try again and dial back the fennel and use leave the 1 cup of water out. Didn't work great for me, but I'm glad some others were pleased.
Jeff, Baltimore, MD
I should've read the comments before making this. The fennel is overpowering. The consistency was thing soup.
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
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
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