Vegetarian Pearl Barley Risotto

Submitted by Bernadette Mauro

Vegetarian Pearl Barley Risotto

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Serving: 6
Cook Time 6 hours
Total Time 6 hours


  • 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


  • Fry onion until soft then addgarlic and herbs. Add pearl barley and stir for about a min or 2.
  • Then add this to slow cooker along with veges and stock.
  • Cook on low for 6 hrs.
  • I also added 1/4 cup grated tasty cheese at the end and served sprinkled with grated cheese and freshly ground black pepper.

4 thoughts on “Vegetarian Pearl Barley Risotto”

  1. 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.

  2. 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.

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