Slow Cooker Barley Risotto with Asparagus

Votes: 4

Time: 4 hours.
Complexity: easily
Servings: 8

Instead of traditional Arborio rice, this risotto is made with pearl barley, resulting in a chewier, fiber-rich, and slightly nutty flavor. Fresh asparagus, lemon zest, and herbs—thyme, mint, and parsley—infuse it with a vibrant, spring-like flavor and richness. You don't have to stand over the risotto, constantly stirring it. Simply add the ingredients to the slow cooker and forget about it for a few hours. Finally, add some grated Parmesan cheese, giving the risotto a full, rounded flavor. Serve with lemon wedges for guests to drizzle their own. The perfect treat for Easter dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups pearl barley
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2 sprigs of fresh thyme
3 cups lightly salted vegetable broth
450 g (1 bunch) asparagus, trim tough ends, cut stems into 2.5 cm pieces.
2/3 tbsp. grated parmesan
Zest of 1 lemon + wedges for serving
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh mint

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pearl barley, asparagus, Parmesan cheese, thyme, mint

Cooking the dish according to the recipe:

Heat the olive oil in a large skillet over medium-high heat. Add the onion, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the barley and thyme and cook, stirring, until just golden, about 2 minutes more.
Transfer the barley and onion to a 6-quart slow cooker and add the broth, 1.5 cups water, and 1/2 teaspoon salt. Cover and cook over high heat until the liquid is absorbed and the barley is tender, about 3 hours.

Remove the thyme from the pan and add the asparagus. Cover and simmer until the asparagus is tender, another 30 minutes. Add the Parmesan cheese, lemon zest, 1 teaspoon salt, and 1/4 teaspoon black pepper. If necessary, thin the risotto to the desired consistency with warm water. Stir in the parsley and mint and serve with lemon wedges.

Note

If your asparagus seems too tough, lightly peel the stalks before slicing.

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