Slow Cooker Root Veggie Barley Risotto

3 cups
8 hr 15 min

Looking for a dump-and-go recipe that’s actually good for you and tastes delicious?

This Root Veggie Barley Slow Cooker Risotto is for you!

This recipe is perfect for a cozy night in, by yourself, or with a partner.

Get more small slow cooker recipes on my blog Healthy Slow Cooking, or check out my books.

Photo by Kate Lewis

Many people who live alone or with just one other person find most recipes make entirely too much!

But my slow cooker recipes for 2 are made just for you. Cheryl and I live in a 2 person household, I completely understand.

Small 1 1/2 or 2-quart slow cookers are great for cooking small meals like barley risotto, root veggies, and set it and forget it. They are perfect for someone who needs to cook for just one or two people.

I’ve been in love with the humble turnip and rutabaga ever since my first winter CSA.

The wonderful thing about them is that they are inexpensive, keep for a long period of time, and how they mellow out with cooking.

Photo by Kate Lewis

If you have some leftovers from the risotto, try roasting them and serving them on salads and pizzas.

This recipe uses a 1 1/2 or 2-quart slow cooker and is in my book, Vegan Slow Cooking for Two.

Using barley allows this risotto to cook all day. Do not substitute rice because it will cook in 1 1/2 to 2 hours and be a paste when you come home from work!

You could also use whole spelt berries or oat groats.

Slow Cooker Root Veggie Barley Risotto
Recipe details
  • 3  cups
  • Prep time: 15 Minutes Cook time: 8 Hours Total time: 8 hr 15 min
Show Nutrition Info
Hide Nutrition Info
In the morning:
  • 2 cups water
  • 1/2 cup barley
  • 1/2 cup diced carrots
  • 1/2 cup diced turnips or peeled diced rutabagas
  • 1/2 cup diced sweet potatoes, or winter squash
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
In the evening:
  • 1 cup minced greens like turnips, collards, kale
  • 1/2 teaspoon lemon zest
  • Salt and pepper , to taste
In the morning:
Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.
Minutes before serving:Add the greens and lemon zest.
Right before serving
Add salt and pepper to taste. Also add more oregano and/or sage if needed.
Kathy Hester
Want more details about this and other recipes? Check out more here!