Slow cooker barley squash risotto

Prep 20 min

Total 5 hours 20 min

Serves 6

This hands-off version of the classic Italian comfort dish uses barley instead of rice and only vegetarian ingredients.

1/4 cup

butter, divided

large onion, finely chopped

227 g package

sliced cremini mushrooms

2 cloves

garlic, minced

1 1/2 cups

pearl barley

3/4 cup

white wine

400 g package

cubed butternut squash, cut into 1/2 inch pieces

900 ml

vegetable broth

1/2 cup

water

1 cup

grated parmesan

sage leaves, optional

Melt 3 tablespoon butter in a large frying pan set over medium-high. Add onion, mushrooms and garlic. Cook until onion is soft and no liquid from mushrooms remains, 7 to 8 minutes. Add barley and stir until glossy, about 1 minute. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 minutes. Transfer to slow-cooker insert.
Stir in squash, broth and 1/2 cup water. Cover and cook on low for 4 1/2 to 5 hours. Stir in remaining 1 tablespoon butter and Parmesan. If risotto is dry, add 1/4 cup water. Top with sage leaves, if desired.

Calories 375

Protein 13 g

Carbohydrates 56 g

Fat 13 g

Fibre 6 g

Sodium 804 mg