Sides
Slow Cooker Barley Risotto with Fennel
Jenn Bare's slow-cooker sides. About 2 1/2 to 3 1/2 hours on high or low in the crock, serves 6.
Written byJenn Bare
Method
Step by step
- 01
Coat a 4-quart or larger slow cooker with cooking spray.
- 02
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.
- 03
Add broth, 1 cup water and wine, and stir to combine.
- 04
Cover. 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 5-6 hours on Low.
- 05
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.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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