Advertisement

Barley Risotto with Fennel

January/February 2008

Your rating: None Average: 3.3 (104 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

01/12/2011
I agrree should have read comments first

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.

change from typical rice and potatoe
Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

I should've read the comments before making this. The fennel is overpowering. The consistency was thing soup.

Mel

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner