Barley Risotto with Fennel

Name: Barley Risotto with Fennel
Total time: 3 h
Ingredients: 2 teaspoons fennel seeds; 1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds; 1 cup pearl barley, or short-grain brown rice; 1 small carrot, finely chopped; 1 large shallot, finely chopped; 2 cloves garlic, minced; 4 cups reduced-sodium chicken broth, or “no-chicken” broth; 1-1 1/2 cups water, divided; ⅓ cup dry white wine; 2 cups frozen French-cut green beans; ½ cup grated Parmesan cheese; ⅓ cup pitted oil-cured black olives, coarsely chopped; 1 tablespoon freshly grated lemon zest; Freshly ground pepper, to taste

7 Ratings
7 Reviews

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.

Patsy Jamieson

Source: EatingWell Magazine, January/February 2008

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Recipe Summary

total:

3 hrs

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.

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Step 2
Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.

Tips

Make Ahead Tip: Prepare fennel, carrot, shallot and garlic. Combine broth, 1 cup water and wine. Refrigerate in separate covered containers for up to 1 day.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

Serving Size:

generous 1 cup

Per Serving:

235 calories; protein 8.7g; carbohydrates 36.9g; dietary fiber 8.1g; sugars 3.9g; fat 5.3g; saturated fat 1.6g; cholesterol 5.7mg; vitamin a iu 2093.4IU; vitamin c 10.9mg; folate 26.7mcg; calcium 123.8mg; iron 1.8mg; magnesium 43.5mg; potassium 470.6mg; sodium 768.5mg; thiamin 0.1mg.

Exchanges:

1 1/2 starch, 1 vegetable, 1 fat

7 Ratings

5 star values: 2
4 star values: 1
3 star values: 0
2 star values: 1
1 star values: 3

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bonannolauryn

02/08/2022

Wow, holy fennel. I do not recommend this recipe. Yes, it's not the same texture as real risotto but that is to be expected when using short-grain brown rice or barley. My issue was the flavor. Fennel was extremely overpowering and we used less fennel than it called for. It was the fennel seeds that did it. Two teaspoons were absolute overkill. We added extra carrots and doubled the amount of cheese and it still was awful. I really wanted to like this but I just couldn't.

EatingWell Member

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.

gyancey@cinci.rr.com

05/01/2011

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

spliff3@comcast.net

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.Cons: The process is all wrong.

EatingWell Member

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. Cons: The process is all wrong.

christinac

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. Pros: change from typical rice and potatoe Cons: fennel over powering; too long to cook

EatingWell User

09/23/2009

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

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Barley Risotto with Fennel

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (7)

All Reviews for Barley Risotto with Fennel

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Barley Risotto with Fennel

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (7)

All Reviews for Barley Risotto with Fennel