Prep
20 min
Total
5 hrs 20 min
Serves
6
INGREDIENTS
- 1/4 cup butter divided
- 1 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
METHOD
- 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.
NUTRITION
Calories 375
Protein 13 g
Carbohydrates 56 g
Fat 13 g
Fibre 6 g
Sodium 804 mg
