Slow Cooker Butternut Squash Barley Risotto

Slow Cooker Butternut Squash Barley Risotto

This vegetarian slow cooker recipe, adapted from a Good Housekeeping recipe, offers a hearty meatless meal (both economical and a chance to eat low on the food chain) that also incorporates an alternative whole grain, barley, in an unexpected way. Both nourishing and versatile, this risotto is great on its own or as a side dish to meats.

Slow Cooker Butternut Squash Barley Risotto
This vegetarian slow cooker recipe, adapted from a Good Housekeeping recipe, offers a hearty meatless meal (both economical and a chance to eat low on the food chain) that also incorporates an alternative whole grain, barley, in an unexpected way. Both nourishing and versatile, this risotto is great on its own or as a side dish. It'll become a go-to recipe in the cooler months when the winter squashes are plentiful. Energetically this risotto primarily activates your Solar Plexus Charka to empower you, build up your confidence and provide the momentum to get things done. Most of your other Chakras are also activated but at a lesser degree.
    Servings
    6 people
    Cook Time
    HIGH 3.5-4 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    6 people
    Cook Time
    HIGH 3.5-4 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2tablespoon plant-based butter or olive oil, divided
    • 1 small onion, minced
    • 2 sprigs fresh thyme
    • 2Cup pearl barley
    • 4cup low sodium vegetable broth
    • 2cup water
    • 1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
    • 1teaspoon sea salt, divided
    • 1/4teaspoon ground black pepper
    • 2tablespoon fresh flat-leaf (Italian) parsley leaves, chopped, optional condiment
    Instructions
    1. In a flat skillet, melt 1 tablespoon butter or oil on medium-high heat. Add in the onion and cook an additional minute or until golden, stirring often. Add in thyme sprigs; cook for 30 seconds. Stir in the barley and cook another minute or until toasted and golden, stirring often.

    2. Transfer the barley mixture to a large slow cooker. Pour in the broth, water, squash and 1/2 teaspoon sea salt. Cover and cook on HIGH 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.

    3. Uncover; discard thyme. Stir in the remaining tablespoon butter, ½ teaspoon salt, and the ground black pepper. Gently stir until butter melts. Garnish with parsley if using.

    Recipe Notes

    FOOD ENERGY:

    ROOT: onion

    SACRAL: vegan butter

    SOLAR PLEXUS: onion, butternut squash, barley

    HEART: thyme, parsley

    THROAT: vegetable broth

    CROWN: made with Love

    You can top the risotto with a vegan parm cheez.  Here is a favorite of mine: 

    ⅔ cup raw cashews *
    ¼ cup nutritional yeast
    ½-1 teaspoon sea salt

    Place the ingredient in a food processor or small high speed blender and process into a fine crumb or meal.  For a nut free version, try 1/3-1/2 cup hemp seeds instead of the cashews.

     

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