Barley and beetroot risotto with goat’s cheese and tarragon


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Although risotto is traditionally made with rice, this recipe uses barley, which is a great slow cooker substitute. Adding beetroot to the risotto gives it a wonderful pink colour.


  • 2 tablespoons olive oil
  • 40 g ( oz) butter


Heat the oil and half the butter in the insert pan of a slow cooker or a medium frying pan over medium heat and cook the leek and garlic for 5 minutes or until softened. Season with sea salt and freshly ground black pepper.

Meanwhile, pick the tarragon leaves, reserving them for serving. Finely chop the stems. Return the insert pan, if using, to the slow cooker, or transfer the mixture