Slow Cooker Barley Risotto with Blue Cheese

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recipe by Octopus Publishing

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
  • Calories icon

Risotto is the ultimate comfort food, but this recipe has a secret ingredient that takes it to a new, even more comforting level - blue cheese butter. This risotto is cooked in the slow cooker, so no need to stand over the stove.

recipe updated May 8, 2020


  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Butternut squash icon
    Butternut squash
    454 g (about ¾)
  • Vegetable stock icon
    Vegetable stock
    4 cups (about 960 g)
  • Butter icon
    ½ cup (about 115.2 g)
  • Blue cheese icon
    Blue cheese
    113.5 g (about ½ cup)
  • Red pepper flakes icon
    Red pepper flakes
    ¼ tsp (about 0.2 g)
  • Baby spinach icon
    Baby spinach
    2 ½ cups (about 78 g)
  • Pearl barley icon
    Pearl barley
    1 cup (about 172.8 g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Parchment paper
  • kCook icon Slow cooker
  • kCook icon Small bowl
  • kCook icon Slow cooker bowl
  • kCook icon Work surface
  • kCook icon Plate

Step preview

  1. Place pearl barley, onion, garlic clove and butternut squash on a clean slow cooker bowl
  2. Add vegetable stock and salt & pepper to the slow cooker bowl and cover
  3. Cook in slow cooker until tender - 7 hr, low heat
  4. Add butter to a clean plate
  5. Crumble blue cheese over the plate on top
  6. Add garlic clove and red pepper flakes to the cheese mixture
  7. Mash together
  8. Line a clean work surface with parchment paper
  9. Transfer cheese mixture to work surface
  10. Roll plate into a log
  11. Chill in fridge
  12. Transfer half of cheese mixture to slow cooker bowl
  13. Cook in slow cooker until melted while stirring occasionally
  14. Add baby spinach to the slow cooker bowl and cover
  15. Cook in slow cooker - 15 min, low heat
  16. Transfer
  17. Serve plate
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