Slow Cooker Barley Risotto with Blue Cheese
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 20mins
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- Serves
- 4
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- Calories
- 510
Risotto is the ultimate comfort food, but this recipe has a secret ingredient that takes it to a new, even more comforting level - blue cheese butter. This risotto is cooked in the slow cooker, so no need to stand over the stove.
recipe updated Mar 3, 2022
Ingredients
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- Onion
- 1
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- Garlic clove
- 3
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- Butternut squash
- 455 g
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- Vegetable stock
- 960 ml
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- Butter
- 115 g
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- Blue cheese
- 115 g
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- Red pepper flakes
- ΒΌ teaspoon
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- Baby spinach
- 80 g
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- Pearl barley
- 175 g
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- Salt & pepper
- as needed
Tools
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Parchment paper
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Slow cooker
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Slow cooker bowl
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Plate
Step preview
- Place pearl barley, onion, garlic clove and butternut squash on a clean slow cooker bowl
- Add vegetable stock and salt & pepper to the slow cooker bowl and cover
- Cook in slow cooker until tender - 7 hr, low heat
- Add butter and crumble blue cheese over the plate on top
- Add garlic clove and red pepper flakes and mash together
- Line a clean work surface with parchment paper and transfer butter-cheese mixture
- Roll into a log and chill in fridge for 10 min
- Add half of the butter to the slow cooker bowl and stir until melted
- Add baby spinach to the slow cooker bowl and cover
- Cook in slow cooker - 15 min, low heat
- Ladle into bowls and serve with remaining butter