Tomato and basil barley risotto


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

It’s important to use the reddest, ripest tomatoes you can find as they are what will give this recipe its rich flavour.


  • handful fresh basil, leaves and stalks, plus extra to serve
  • 1 litre (35 fl oz/4


Roughly tear half the basil leaves and finely chop all the stalks. Reserve the remaining leaves to serve. Bring the stock to the boil in a small saucepan.

Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium–low heat. Add the garlic, tomatoes, torn basil leaves and chopped stalks and cook, stirring occasionally, for 5 minutes, or until softened and the tomat