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+ servings
Barley and vegetable side dish in small purple pots on wooden cutting board.

Slow Cooker Barley and Chickpea Risotto

When you make this Slow Cooker Barley & Chickpea Risotto, your crock pot does all the work for you! Slow cooked whole grains packed with chickpeas and vegetables.
4.4 from 202 ratings

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
  • 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: 458kcal, Carbohydrates: 77g, Protein: 17g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 7mg, Sodium: 816mg, Potassium: 767mg, Fiber: 19g, Sugar: 5g, Vitamin A: 8047IU, Vitamin C: 47mg, Calcium: 180mg, 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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