Slow-Cooker Barley and Chickpea Risotto
Friday, May 10, 2019
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When you make this Slow Cooker Barley & Chickpea Risotto, your crock pot does all the work for you! Slow cooked whole grains packed with chickpeas and vegetables.
Ingredients
Vegetarian
∙ Serves 4
Produce
3 Carrots
1/2 head Cauliflower
1 can Garbanzo beans
3 Garlic cloves
3 tbsp Parsley, fresh
4 sprigs Thyme, fresh
1/2 Yellow onion, small
Canned Goods
2 1/2 cups Less-sodium chicken or vegetable broth
Condiments
1 1/2 tbsp Lemon juice, fresh
Pasta & Grains
1 1/4 cups Pearl barley
Baking & Spices
1/4 tsp Black pepper, ground
1/2 tsp Kosher salt
Oils & Vinegars
1 1/2 tbsp Olive oil
Dairy
1/3 cup Parmesan cheese, grated
Liquids
1 1/4 cups Water
Ingredients
Vegetarian
∙ Serves 4
Produce
3 Carrots
1/2 head Cauliflower
1 can Garbanzo beans
3 Garlic cloves
3 tbsp Parsley, fresh
4 sprigs Thyme, fresh
1/2 Yellow onion, small
Canned Goods
2 1/2 cups Less-sodium chicken or vegetable broth
Condiments
1 1/2 tbsp Lemon juice, fresh
Pasta & Grains
1 1/4 cups Pearl barley
Baking & Spices
1/4 tsp Black pepper, ground
1/2 tsp Kosher salt
Oils & Vinegars
1 1/2 tbsp Olive oil
Dairy
1/3 cup Parmesan cheese, grated
Liquids
1 1/4 cups Water