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Healthy Slow Cooking

September 5, 2017 · 13 Comments

Slow Cooker Root Veggie Barley Risotto

crockpot· Main Course· Overnight (8+ hours)· Slow Cooker Recipes· Vegan Slow Cooking for Two· Winter

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Table of Contents show
1 More Small Slow Cooker Recipes
2 Root Veggie Barley Risotto
2.1 Equipment
2.2 Ingredients 1x2x3x
2.2.1 In the morning:
2.2.2 In the evening:
2.3 Instructions
2.3.1 In the morning:
2.3.2 Right before serving
2.4 Notes
2.5 Nutrition
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Looking for a dump-and-go recipe that’s actually good for you and tastes delicious? This Root Veggie Barley Slow Cooker Risotto is for you!

This recipe is perfect for a cozy night in by yourself or with a partner.

Root Veggie Barley Risotto from Vegan Slow Cooking for Two

Photo by Kate Lewis

Many people who live alone or with just one other person find most recipes make entirely too much!

But my slow cooker recipes for 2 are made just for you. Cheryl and I live in a 2 person household, I completely understand.

Small 1 1/2 or 2-quart slow cookers are great for cooking small meals like barley risotto, root veggies, and set it and forget it. They are perfect for someone who needs to cook for just one or two people.

I’ve been in love with the humble turnip and rutabaga ever since my first winter CSA.  

The wonderful thing about them is that they are inexpensive, keep for a long period of time, and how they mellow out with cooking.

Root Veggie Barley Risotto from Vegan Slow Cooking for Two
Photo by Kate Lewis

If you have some leftovers from the risotto, try roasting them and serving them on salads and pizzas.

This recipe uses a 1 1/2 or 2-quart slow cooker and is in my book, Vegan Slow Cooking for Two.

Using barley allows this risotto to cook all day. Do not substitute rice because it will cook in 1 1/2 to 2 hours and be a paste when you come home from work!

You could also use whole spelt berries or oat groats.

More Small Slow Cooker Recipes

  • Fresh Corn Rissoto Recipe
  • Autumn Harvest Veggie Soup
  • Slow Cooker Corn Chowder with Green Chilies
  • Slow Cooker Yellow-Eyed Bean Soup For 2
  • Bean and Oat Chili for 2
  • Easy Thanksgiving Dinner for Two
  • Beyond Easy Slow Cooker Beans – 1 1/2 Quart Version
  • 6 Vegan Slow Cooker Recipes for 2-Quart Crockpots

Root Veggie Barley Risotto

Kathy Hester
Soy-free, Oil-free
4.44 from 16 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Servings 3 cups
Calories 153 kcal

Equipment

  • 1 2 quart slow cooker

Ingredients
  

In the morning:

  • 2 cups water
  • 1/2 cup barley
  • 1/2 cup diced carrots
  • 1/2 cup diced turnips , r peeled diced rutabagas
  • 1/2 cup diced sweet potatoes , or winter squash
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage

In the evening:

  • 1 cup minced greens like turnips, collards, kale
  • 1/2 teaspoon lemon zest
  • Salt and pepper , to taste

Instructions
 

In the morning:

  • Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.
  • Minutes before serving:Add the greens and lemon zest.

Right before serving

  • Add salt and pepper to taste. Also add more oregano and/or sage if needed.

Notes

This recipe uses a 1½ to 2 quart slow cooker.

Nutrition

Calories: 153kcalCarbohydrates: 33gProtein: 5gSodium: 651mgFiber: 8gSugar: 3g
Tried this recipe?Let us know how it was!
Previous Post: « A Vegan Menu Plan Including Lots of Slow Cooker and Cook Out Recipes!
Next Post: A Vegan Slow Cooker Menu Plan That Makes Autumn Easy! »

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Comments

  1. Leslie says

    November 13, 2013 at 2:52 pm

    I made the Mushroom Barley Risotto last night for lunch today – found a batch of wild oyster mushrooms in the woods over the weekend – – this recipe really did wild oysters justice!!! so yummy – – will have to try this root veggie risotto next – – love this cookbook so much!!

    Reply
    • Kathy Hester says

      November 13, 2013 at 3:26 pm

      Your risotto must have been fantastic with the oyster mushrooms you found! Thank you for your kind words about my new book.

      Reply
  2. Kate says

    November 14, 2013 at 10:07 am

    This sounds delicious! Do you think golden beets would work in this dish? I’ve never tasted them, but I just picked some up from our local organic market and would like to use them. Your thoughts?

    Reply
    • Kathy Hester says

      November 14, 2013 at 10:16 am

      I think golden beets would be awesome in this. You should know I’m a huge beet fan, so I love them in everything!

      Reply
      • Kate says

        November 14, 2013 at 10:50 am

        Thanks Kathy! I think I’ll make this for tonight’s dinner – I actually have all the ingredients! Thanks for sharing it.

        Reply
  3. Karen says

    November 16, 2013 at 12:59 pm

    Kathy – I have a larger slow cooker. Would this recipe turn out well if I doubled it and cooked it in the larger pot?

    Also, if I wanted to add beans, how would that work? If they were canned, should I just add them during the last hour of cooking?

    Thanks! This sounds delicious! I plan on making it tomorrow!

    Reply
    • Kathy Hester says

      November 17, 2013 at 11:36 am

      If you have a 6 or 7 quart slow cooker you may need to triple the recipes and/or add additional liquid.

      I usually add canned beans in the morning with the other ingredients, but if you want them to not get soft adding 1 hour before servings would work if the beans are canned and at room temperature.

      Reply
  4. jaime says

    October 29, 2014 at 3:48 pm

    if it cooks 10 hours would that be terrible?

    Reply
    • Kathy Hester says

      October 29, 2014 at 5:17 pm

      It should be fine to eat, though I’d add a little more liquid to make sure it doesn’t dry out.

      Reply
  5. Lauryn says

    January 28, 2018 at 5:36 pm

    Hi there,

    Should you use pearl or hulled barley?

    Reply
    • Kathy Hester says

      January 31, 2018 at 10:59 am

      You should be able to use either, though hulled barley is my favorite.

      Reply
  6. Janel barthe says

    January 30, 2020 at 4:41 pm

    I want to get a smaller slow cooker to fix vegan meals for husband and me. Ordering your book, what size pot should I get?

    Reply
    • Kathy Hester says

      February 4, 2020 at 12:28 pm

      1 1/2 to 3 quart works with all the recipes in Vegan Slow Cooking for 2.

      Reply

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