Slow Cooker Barley Risotto with Blue Cheese

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    753

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 24, 2019

Ingredients

  • Pearl barley icon
    Pearl barley
    173g
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    18g
  • Butternut squash icon
    Butternut squash
    454g
  • Vegetable stock icon
    Vegetable stock
    960ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Butter icon
    Butter
    115g
  • Blue cheese icon
    Blue cheese
    113g
  • Red pepper flakes icon
    Red pepper flakes
    0g
  • Baby spinach icon
    Baby spinach
    78g

Tools

  • 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. Prep and set aside onion: finely chopped
  2. Prep and set aside garlic clove: finely chopped
  3. Prep and set aside butternut squash: peeled & seeded
  4. Prep and set aside vegetable stock: boiling
  5. Prep and set aside butter: room temperature
  6. Prep and set aside blue cheese: rind removed
  7. Prep and set aside garlic clove: finely chopped
  8. Prep and set aside red pepper flakes: dried
  9. Prep and set aside baby spinach: drained
  10. Get a clean slow cooker bowl
  11. Place pearl barley
  12. Place prepared onion
  13. Place prepared garlic clove
  14. Place prepared butternut squash
  15. Add prepared vegetable stock
  16. Add salt & pepper and cover
  17. Cook in slow cooker until tender - 7 hr, low heat
  18. Get a clean plate
  19. Add prepared butter
  20. Crumble prepared blue cheese on top
  21. Add prepared garlic clove
  22. Add prepared red pepper flakes
  23. Mash together
  24. Line a clean work surface with parchment paper
  25. Transfer cheese mixture to work surface
  26. Roll plate into a log
  27. Chill in fridge
  28. Transfer half of cheese mixture to slow cooker bowl
  29. Cook in slow cooker until melted while stirring occasionally
  30. Add prepared baby spinach and cover
  31. Cook in slow cooker - 15 min, low heat
  32. Transfer
  33. serve with plate
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