Slow cooker squash and barley risotto

Prep 20 min
Total 5 hours 20 min
Serves 6



1/4 cup
butter, divided
large onion, finely chopped
227-g pkg
sliced cremini mushrooms
garlic cloves, minced
1 1/2 cups
3/4 cup
400-g pkg
cubed butternut squash, cut into 1/2-in. pieces
1/2 cup
1 cup
grated parmesan
fried sage leaves, optional


  • MELT 3 tbsp butter in a large frying pan set over medium high. Add onion, mushrooms and garlic. Cook until onion is soft and no liquid from mushrooms remains, 7 to 8 min. Add barley and stir until glossy, about 1 min. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 min. Transfer to slow cooker insert.
  • STIR in squash, broth and 1/2 cup water. Cover and cook on low for 4 1/2 to 5 hours. Stir in remaining 1 tbsp butter and parmesan. If risotto is dry, add 1/4 cup water. Top with fried sage leaves, if desired.



Calories 375, Protein 13 g, Carbohydrates 56 g, Fat 13 g, Fibre 6 g, Sodium 804 mg.

How to peel and mince garlic

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