LEEK AND BARLEY RISOTTO
A very hearty and nutritious vegetarian side dish or main meal, this can be partially made the night before. I found this in Delicious & Dependable Slow Cooker Recipes. Photo: smallwalletbigappetite.com
Provided by Ellen Bales @Starwriter
Categories Vegetables
Number Of Ingredients 8
Steps:
- Clean the leeks. Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
- In a skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened. Add salt, peppercorns and barley and cook, stirring, for 1 minute.
- Add tomatoes and stock and bring to a boil. Transfer to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in Parmesan, if using, and serve piping hot.
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