Simple, yet special, recipes for the home chef.

Slow-Cooker Barley and Chickpea Risotto

Slow-Cooker Barley and Chickpea Risotto - a big bowl of whole grains packed with chickpeas, cauliflower and vegetables. Your slow cooker does all the work for you! | foxeslovelemons.com

I can’t stop. I won’t stop. No, I’m not trying to be Miley. I don’t want to get anywhere near Robin Thicke. I would rather make risotto out of grains than twerk. Once I realized that the risotto cooking method works for just about any grain, I haven’t been able to stop making grain risottos for dinner. I’ve conquered steel-cut oat risotto and I’ve gotten my stir on with farro and kale. The time had come to let my slow cooker do some of the work.

Slow-Cooker Barley and Chickpea Risotto - a big bowl of whole grains packed with chickpeas, cauliflower and vegetables. Your slow cooker does all the work for you! | foxeslovelemons.com

This isn’t a traditional slow-cooker recipe that you can set and forget for eight hours. Barley only takes about two hours to cook using this method. So while you can’t leave for work all day, you can leave for a few errands. Or clean your house. Or relax on the couch and drink a big ol’ glass of wine. Just stir some stuff into your slow cooker bowl as soon as you get home from work (or better yet, prep it and refrigerate it the night before!), and in two hours, a big pot of barley, carrot, cauliflower and chickpea risotto will be waiting for you! Get the Parmesan cheese out of the fridge, pour yourself [another] glass of wine, find some forks, and you’re ready for dinner.

Slow-Cooker Barley and Chickpea Risotto - a big bowl of whole grains packed with chickpeas, cauliflower and vegetables. Your slow cooker does all the work for you! | foxeslovelemons.com

Slow-Cooker Barley and Chickpea Risotto

Ingredients:

  • 1-1/2 tablespoons extra virgin olive oil
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1/2 head cauliflower, cut into small florets
  • 1/2 small yellow onion, minced
  • 4 sprigs fresh thyme
  • 1-1/4 cups pearl barley, rinsed
  • 1 can (15.5 ounces) garbanzo beans, rinsed and drained
  • 2-1/2 cups less-sodium chicken or vegetable broth
  • 1-1/4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Directions:

  1. Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
  2. Stir in thyme and barley; cook 2 minutes, stirring frequently.
  3. Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
  4. Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

This recipe originally appeared here on the Naturebox blog.

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18 Responses to “Shrimp Primavera Pizza”

  1. Heather @girlichef.com — March 24, 2014 at 10:48 am

    Mmmm…great job Lori’s husband! ;) This looks and sounds like I need it in front of me today. YUM.

    Reply

    • The Hubs replied: — March 24th, 2014 @ 7:04 pm

      Thanks Heather! I got the same reaction from Lori while I was making the pizza.

  2. Leah Short — March 24, 2014 at 11:05 am

    I could eat that entire pizza! Looks delish!

    Reply

    • The Hubs replied: — March 24th, 2014 @ 7:05 pm

      Well, the looking delicious is all Lori. I pretend to be able to cook, but I don’t do photo styling. Haha.

  3. Liz — March 24, 2014 at 12:28 pm

    Veggies and shrimp??? LOVE, love this pizza! (and that your hubby is a great cook, too!)

    Reply

    • The Hubs replied: — March 24th, 2014 @ 7:03 pm

      I know right?! It smelled so good when I was sauteing the shrimp . . . I almost just skipped the pizza and mowed the shrimp down. The wait was worth it though.

  4. Nancy — March 24, 2014 at 2:59 pm

    Ermagawd, I LOOOOOOVE white sauce pizzas! They’re the best! And covered in shrimp? Even bettaaaaaah. Fabulous job, Jeff. These photos are gorgeous and that pizza looks amazing!

    Reply

  5. The Hubs — March 24, 2014 at 7:05 pm

    Nancy, thanks so much. I love white pizzas as well – usually with veggies or seafood. Putting the two together . . . Now there’s the ticket.

    Reply

  6. Growing Up Gabel — March 24, 2014 at 7:36 pm

    I’ve never had shrimp on pizza before! Great idea!

    Reply

    • The Hubs replied: — March 25th, 2014 @ 10:55 am

      With the OXO shrimp cleaning too, I am half tempted to put shrimp on everything . . .

  7. Danelle04 — March 25, 2014 at 12:06 am

    “Jeff Makes Pizza” is pretty much the best guest blogger series ever. And this pizza is especially brilliant!

    Reply

    • The Hubs replied: — March 25th, 2014 @ 10:56 am

      Why thank you sooooo much! That is some very high praise.

  8. Carla — March 25, 2014 at 6:50 am

    See this is fun pizza I’d eat! Not boring pepperoni pizza where I end up picking off the cheese and pepperoni halfway through. Can’t wait to try this.

    Reply

    • The Hubs replied: — March 25th, 2014 @ 10:58 am

      Have you seen some of my other options?
      Home Alone Filthy Animal Pizza
      Thai Tofu Pizza
      Cheeseburger Pizza
      I try to make sure all pizza is fun. The stranger the toppings, the better.

  9. Audra — March 26, 2014 at 9:29 am

    Yum! This looks delicious, great recipe :) Pinning!

    Reply

    • The Hubs replied: — March 26th, 2014 @ 5:32 pm

      So glad you find it delicious. Hope your Pinterest friends feel to same way.

  10. homecookingmemories — March 26, 2014 at 2:30 pm

    We do pizza every weekend, so I’m always on the lookout for new ideas. Sort of crazy that I’ve never made one with shrimp, considering how much (most of) my family loves them. Looks great, Lori & hubby!

    Reply

    • The Hubs replied: — March 26th, 2014 @ 5:34 pm

      I think you can put anything on a pizza . . . I think I’ll definitely try new proteins more often – squid, sweetbreads, etc.

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