SLOW COOKER BARLEY AND CHICKPEA RISOTTO

SLOW COOKER BARLEY AND CHICKPEA RISOTTO

INGREDIENTS:

  • 1-1/2 tablespoons extra virgin olive oil
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1/2 head cauliflower, cut into small florets
  • 1/2 small yellow onion, minced
  • 4 sprigs fresh thyme
  • 1-1/4 cups pearl barley, rinsed
  • 1 can (15.5 ounces) garbanzo beans, rinsed and drained
  • 2-1/2 cups less-sodium chicken or vegetable broth
  • 1-1/4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

DIRECTIONS:

  1. 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.
  2. Stir in thyme and barley; cook 2 minutes, stirring frequently.
  3. 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.
  4. Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

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