Slow Cooker Vegetable Barley Risotto

Making a vegetable barley risotto from Kathy Hester’s Vegan Slow Cooking for Two or Just You.

Narrator: it was not vegan

Recipe :
Morning ingredients
1/2 cup Barley not quick cooking

2 cups water

1/2 cup mushrooms

1/2 cup diced carrots

1 very small celeriac root diced

2 cloves of garlic minced

1/2 tsp salt and pepper ( all add rest at end to taste)

1-2 tsp of dried dried herb, I’m using Penzey’s mural of flavor but the recipe originally calls for dried sage and dried oregano 1/2 tsp each

Evening ingredients

Handful of spinach or other greens chopped

Lemon zest and juice of one lemon

Optional 1/2 cup frozen peas, ( I’m using this instead of greens I think) vegetarian parmesan cheese grated,

Non vegan- diced fried add morning ingredients to slow cooker. Cook on low 7-9 hours.

Evening :

Stir in greens and if using and/or peas. Allow heat to wilt greens slightly and warm peas through. Reseason with salt and pepper to taste. Top with cheese and if using diced ham.

Serve it dorth.

by Icy-Establishment298