So, note to self: make sure to add a carrot or parsley if you make this for company, otherwise make this exactly this way forever. Delicious. Keep the flame low, splash in some more broth if it seems thick and slowly warm the dish, stirring. I will definitely need to try it out! I found that I needed to cook it for between 50 and 60 minutes, and used nearly all of the stock. i swear, i posted my entry before i read this. Have just grown my first ever tomatoes so I’m now looking forward to trying your slow-roasted tomatoes (in Sydney, Aus). The added bonus, of course, is the picture of Jacob, which made me laugh out loud and grin with delight. Yum! I go crazy over beans myself. My slow-cooker is Faberware. First published January 7, 2010 on |, index of cookbooks referenced on smitten kitchen, Congratulations on your awards! This looks amazing, of course. And congratulations on your recent awards. It just snowed 3″ here in Michigan and this recipe looks soo good. I’ve never eaten/made barley before, so a barley risotto would’ve never even crossed my mind but for this recipe. Since being introduced to her I have adapted the same thinking. I dusted it down for an old Guardian recipe, once, and then promptly put it back. 1/2 cup white wine (optional) I tried a barley risotto a while ago, and it was like eating savory oatmeal, to me. Looks uber yummy and comforting. PS. I used chard and kidney beans. I made this tonight, using white beans and skipping the escarole and thyme. I had to use spinach instead of escarole as our organic market was out of escarole, and I used dark red kidney beans. Add 1 cup of the warm stock to the pan, and continue stirring, until the stock is nearly all absorbed. Just made tonight with a few tweaks because I had missing ingredients! Thanks for the tip about the veggie broth — mine looks so dark already, I’m sure it’s super salty. Trying to brainstorm substitute grains for this. I did not bother to put any butter or cheese into the risotto at the end. Slice your mushrooms finely and add those too. My 2 yr old gobbled it up and wanted, “more, more!” So it’s definitely a keeper! The mixture should be neither soupy nor dry. I’ve learned the hard way many times! Mmmmmmmmmmmm! This dish is creamy, cozy, comforting, and perfect on a crappy winter’s day and yet… it’s loaded with fiber and low fat? Plus, it was a very simple meal. Thanks, Deb! I’ll definitely make it again. I’m not exactly an expert risotto cooker, so maybe you could help with some questions… I’m not sure how high the heat should be, should the sauce bubble? Such a lovely dinner on a cold night.

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