Slow cooker barley squash risotto

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

20 min
5 hrs 20 min



  • 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