Photo by Kate Lewis
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. If you have some left over 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 form work!
You could also use whole spelt berries if you have those.
Root Veggie Barley Risotto
Prep time
Cook time
Total time
Soy-free, Oil-free
Author: Kathy Hester
Serves: 3 cups
Ingredients
In the morning:
- 2 cups (475 ml) water
- ½ cup (92 g) barley
- ½ cup (65 g) diced carrots
- ½ cup (75 g) diced turnips or rutabagas, peeled
- ½ cup (67 g) diced sweet potatoes or (70 g) winter squash
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
In the evening:
- 1 cup (56 g) minced greens (such
- as turnips, collards, kale, etc.)
- ½ 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.
Photo by Kate Lewis
Root Veggie Barley Risotto from Vegan Slow Cooking for Two
Soy-free, Oil-free
Ingredients
In the morning
- 2 cups (475 ml) water
- 1/2 cup (92 g) barley
- 1/2 cup (65 g) diced carrots
- 1/2 cup (75 g) diced turnips or rutabagas, peeled
- 1/2 cup (67 g) diced sweet potatoes or (70 g) winter squash
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
In the evening
- 1 cup (56 g) minced greens (such
- as turnips, collards, kale, etc.)
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
Recipe Notes
This recipe uses a 1½ to 2 quart slow cooker.
Leslie says
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!!
Kathy Hester says
Your risotto must have been fantastic with the oyster mushrooms you found! Thank you for your kind words about my new book.
Kate says
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?
Kathy Hester says
I think golden beets would be awesome in this. You should know I’m a huge beet fan, so I love them in everything!
Kate says
Thanks Kathy! I think I’ll make this for tonight’s dinner – I actually have all the ingredients! Thanks for sharing it.
Karen says
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!
Kathy Hester says
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.
jaime says
if it cooks 10 hours would that be terrible?
Kathy Hester says
It should be fine to eat, though I’d add a little more liquid to make sure it doesn’t dry out.
Lauryn says
Hi there,
Should you use pearl or hulled barley?
Kathy Hester says
You should be able to use either, though hulled barley is my favorite.