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Barley Risotto with Fennel

  • 6servings
  • 240minutes
  • 203calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons fennel seeds

  2. 1 each fennel bulbs large, or 2 small ones, cored and finely diced, plus

  3. 2 tablespoons chopped fronds

  4. 1 cup pearl barley or brown rice

  5. 1 each carrot small, finely chopped

  6. 1 each shallot large, finely chopped

  7. 3 cloves garlic minced

  8. 4 cups chicken broth, low salt or vegetable broth

  9. 1 1/2 cups water divided

  10. 1/3 cup white wine dry

  11. 2 cups green beans frozen, French-cut 1/2 cup parmesan, parmigiano-reggiano cheese, grated

  12. 1/3 cup black olives pitted oil-cured, coarsely chopped

  13. 1 tablespoon lemon zest freshly grated

  14. 1 x black pepper freshly ground to taste*

Instructions Jump to Ingredients ↑

  1. Coat a 4-quart or larger slow cooker with cooking spray.

  2. Crush fennel seeds with the bottom of a saucepan.

  3. Combine the fennel seeds, diced fennel, barley (or brown rice), carrot, shallot and garlic in the slow cooker.

  4. Add chicken broth, 1 cup water and dry white wine, and stir to combine.

  5. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.

  6. Shortly before serving, cook green beans according to package instructions and drain.

  7. Turn off the slow cooker.

  8. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto.

  9. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto.

  10. Serve sprinkled with the chopped fennel fronds.

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