This easy slow cooker tomato and basil barley risotto is a hearty, creamy dish packed with rich tomato flavor and fresh basil. It’s a hands-off meal that turns simple ingredients into a comforting bowl of goodness. Perfect for busy days, you can swap in canned tomatoes or add extra veggies for a nutritious twist.

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Recipe Ingredients

• handful fresh basil, leaves and stalks, plus extra to serve
• 1 litre (35 fl oz/4 cups) good-quality vegetable stock
• 2 tablespoons olive oil
• 3 garlic cloves, crushed or finely chopped
• 6 ripe tomatoes, coarsely chopped
• 125 ml (4 fl oz/½ cup) white wine (optional)
• 300 g (10½ oz/1½ cups) barley (soaked, drained and rinsed)
• 20 g (¾ oz) butter
• 50 g (1¾ oz/½ cup) finely grated parmesan cheese
• seed crunch topping (optional)
• rocket (arugula) salad, to serve (optional)

How To Make Slow Cooker Tomato And Basil Barley Risotto

1. Prepare the basil and stock: 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.
2. Cook the tomato mixture: 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 tomatoes are breaking down. Season well with sea salt and freshly ground black pepper.
3. Add the wine: Pour in the wine, if using, and stir for 2 minutes, or until it has slightly reduced.
4. Combine in the slow cooker: Return the insert pan, if using, to the slow cooker, or transfer the tomato mixture to the slow cooker. Add the barley and hot stock and stir to combine. Cover and cook on high, stirring occasionally, for 3 hours, or until the barley is tender.
5. Finish the risotto: Stir the risotto and add a little hot stock or water if the risotto is too thick. Roughly tear the remaining basil leaves and stir into the risotto with the butter and half the parmesan.
6. Serve: Serve the risotto with the remaining parmesan and extra basil leaves scattered over and the seed crunch topping, if using. Accompany the dish with a rocket salad, if you like.

Recipe Tips

• Soak the barley: Soak the barley in cold water for at least 6 hours or overnight before using. This helps it cook better and makes it easier to digest.
• Use hot stock: Make sure your stock is hot when adding it to the risotto. This helps the barley cook evenly and absorb the flavors better.
• Stir occasionally: Stir the risotto every 30 minutes to ensure the barley cooks evenly and doesn’t stick to the bottom of the slow cooker.
• Check the consistency: If the risotto gets too thick, add a bit of hot water or stock to reach your desired creaminess.
• Finish with butter and cheese: Stir in the butter and parmesan at the end for a creamy, rich finish. This adds a lovely flavor and texture to the dish.

Recipe FAQs and Variations

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