Slow Cooker Barley Risotto

1. 1

   In a slow cooker, combine the chicken broth with the barley, leek, thyme, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper.

2. 2

   Cook on low until the barley is tender and most of the liquid has been absorbed, about 4 hours.

3. 3

   Discard the thyme sprig.

4. 4

   Stir in the Parmigiano-Reggiano and butter and season with salt and pepper.

5. 5

   Spoon the barley risotto into bowls and serve, passing additional cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.