Advertisement

Barley Risotto with Fennel

January/February 2008

Your rating: None Average: 3.2 (126 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

16 Reviews for Barley Risotto with Fennel

09/23/2009
Anonymous

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

Subscriber, Evanston, IL

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?

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