Slow-Cooker Barley Risotto with Asparagus

Level: Easy
Yield: 8 servings
Total Time: 4 hours
Active Time: 30 minutes

Nutritional Analysis Per Serving

Serving Size: 1 of 8 servings

Calories: 238
Total Fat: 7g
Saturated Fat: 2g
Carbohydrates: 36g
Dietary Fiber: 8g
Sugar: 3g
Protein: 10g
Cholesterol: 8mg
Sodium: 538mg

Transform your Easter meal prep with this effortless slow-cooker risotto that practically cooks itself. Unlike traditional risotto made with Arborio rice, this recipe features nutty, hearty barley loaded with extra fiber. Fresh asparagus adds springtime brightness, while a squeeze of zesty lemon juice at the end elevates every spoonful.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
1 cups pearled barley
2 sprigs fresh thyme
3 cups low-sodium vegetable broth
1 pound (1 bunch) asparagus, rough stalks trimmed and cut into 1-inch pieces
cup grated Parmesan
Zest of 1 lemon, plus lemon wedges for serving
cup roughly chopped fresh flat-leaf parsley
cup roughly chopped fresh mint

Instructions

Warm the oil in a large skillet over medium-high heat. Add the onions, teaspoon salt, and teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, continuing to cook and stir until the barley turns light golden, about 2 minutes more.
Transfer the barley mixture to a 6-quart slow cooker. Add the broth, 1 cups water, and teaspoon salt. Cover and cook on high until the liquid is absorbed and the barley is tender, approximately 3 hours.
Remove and discard the thyme sprigs. Stir in the asparagus, replace the lid, and cook until tender, about 30 minutes. Stir in the Parmesan, lemon zest, 1 teaspoon salt, and teaspoon pepper. If too thick, add warm water to reach desired consistency. Gently fold in the parsley and mint, and serve with lemon wedges.

Tip: If your asparagus stalks are particularly tough, consider peeling them before cutting into pieces.