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.
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.