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.

"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


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

Subscriber, Evanston, IL


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