Slow Cooker: Barley Risotto With Peas & Leeks




8 cups fake chicken broth (vegetable is a fine substitute)

2 large leeks- only the white and pale green parts thinly chopped

2 1/4 cups pearled barley

Approximately 1 tbsp dried thyme (do to taste)

1 3/4 cups frozen green peas

1 chunk Parmesan cheese freshly grated (canned is fine to substitute)


1. In the slow cooker combine the broth, leeks, barley, frozen peas and thyme. Add salt and pepper to taste.

2. Cook on low for 4 and a half hours or until barley is tender.

3. Top individual bowls with Parmesan cheese.

Left Overs:

The recipe thickens up the longer it sits and will only make good left overs for the next day. Melted butter mixed in can be used to help loosen it up.


Do not subsitute the pearled barley!


Recipe Adapted From The Great American Slow Cooker Book: 500 Easy Recipes for Every Day and Every Size Machine by Bruce Weinstein and Mark Scarbrough


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