Vegetarian Pearl Barley Risotto

Vegetarian Pearl Barley Risotto


June 9, 2015

  • Cook: 6 hrs
  • Yields: 6


1 1/2 cups pearl barley

420g tin 4 bean mix, drained

400g veges (I used a mix of frozen and tinned)

1 onion, diced

2 tsp Mixed herbs

1tblsp minced garlic

6 cups stock


1Fry onion until soft then addgarlic and herbs. Add pearl barley and stir for about a min or 2.

2Then add this to slow cooker along with veges and stock.

3Cook on low for 6 hrs.

4I also added 1/4 cup grated tasty cheese at the end and served sprinkled with grated cheese and freshly ground black pepper.

Submitted by Bernadette Mauro


2 Reviews


January 6, 2020

This was yum!!!!! Will make my regulars list for sure. I did add chicken to this. I also added relish instead of cheese at the end for a dairy free option. Hubby also added some Dijon mustard. So easy and tasty.

Telese Lane

November 25, 2019

I loved this. I used chicken stock, frozen corn instead of mixed veg, and I added mushrooms also. Sprinkled parmesan on top once served. So easy and cheap to make. Will add a variety of veg next time. Looking forward to making this again.

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