Crockpot Chickpea and Barley Risotto
Our Crockpot Chickpea and Barley Risotto recipe is a cozy, veggie-packed risotto that practically cooks itself in the slow cooker and is an easy weeknight winner.
Ingredients
- 1 ½ tablespoons olive oil
- 3 carrots peeled and chopped
- 3 garlic cloves minced
- ½ head cauliflower cut into small florets
- ½ small yellow onion minced
- 4 sprigs fresh thyme
- 1 ¼ cups pearl barley rinsed
- 1 can garbanzo beans, rinsed and drained 15.5 ounces
- 2 ½ cups less-sodium chicken or vegetable broth
- 1 ¼ cups water
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons fresh lemon juice
- ⅓ cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Instructions
- 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.
- Stir in thyme and barley; cook 2 minutes, stirring frequently.
- 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.
- Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.
Notes
For a vegetarian or vegan dish, be sure to use vegetable broth instead of chicken broth, and omit the Parmesan cheese.
Calories: 441kcal, Carbohydrates: 71g, Protein: 18g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 7mg, Sodium: 818mg, Potassium: 852mg, Fiber: 19g, Sugar: 5g, Vitamin A: 8046IU, Vitamin C: 47mg, Calcium: 181mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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