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Slow-Cooker Barley and Chickpea Risotto

Foxes Love Lemons
  • 170 minutes
  • Serves 4

INGREDIENTS

3

Carrots

1/2

head Cauliflower

1 can

Garbanzo beans

3

Garlic cloves

3 tbsp

Parsley, fresh

4

sprigs Thyme, fresh

1/2

Yellow onion, small

2 1/2 cups

Less-sodium chicken or vegetable broth

1 1/2 tbsp

Lemon juice, fresh

1 1/4 cups

Pearl barley

1/4 tsp

Black pepper, ground

1/2 tsp

Kosher salt

1 1/2 tbsp

Olive oil, extra virgin

1/3 cup

Parmesan cheese, grated

1 1/4 cups

Water