Slow-Cooker Barley Risotto with Butternut Squash
It's hard to believe this filling dish that's full of rich flavor is also good for you! This recipe creatively combines "melted" butternut squash with tender cooked barley for an ultra-creamy, ultra-comforting risotto.
Recipe Summary test
Multicooker Directions: Complete Step 1. In Step 2, coat the inner pot of a 6-quart multicooker with cooking spray. Stir together the barley mixture, stock, salt, pepper, and sugar in the pot. Sprinkle the squash over the top. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the barley and squash are tender, about 5 hours. Turn off the cooker. Remove the sage sprig. Complete Step 3.