This delicious beetroot and barley risotto recipe by Katy Holder is made easy in the slow cooker with goat’s cheese, tarragon, olive oil, leek, garlic, and beetroot.

To make Beetroot Barley Risotto in your slow cooker or crockpot, start by sautéing leek and garlic in olive oil and butter until softened. Add beetroot and tarragon, then barley and stock, and cook for about four hours until creamy and tender.

Discovering this recipe changed my view on using a slow cooker for risotto, making what seemed a complex dish into a simple, foolproof delight.

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Can I use pre-cooked beetroot for this risotto?

Yes, you can use pre-cooked beetroot, but it will alter the texture and flavor profile of the dish. Pre-cooked beetroot should be added later in the cooking process to prevent it from becoming too mushy. Add it during the last 30 minutes to maintain some texture.

Slow Cooker Beetroot Risotto Ingredients

• 2 tbsp of olive oil
• 40 g of butter, divided
• 1 leek, white part only, washed and thinly sliced
• 2 cloves of garlic, crushed or finely chopped
• 3 stalks of tarragon, leaves picked and reserved for serving, stems finely chopped
• 400 g of beetroot (approximately 1–2 large beetroots), peeled and diced
• 1.25 liters of good-quality vegetable stock, more if needed
• 300 g of barley, soaked, drained, and rinsed
• 100 g of goat’s cheese

How To Make Slow Cooker Beetroot Risotto

1. Prepare the cooking base: Begin by heating the olive oil and half of the butter in the insert pan of your slow cooker, if removable, or in a medium frying pan over medium heat.
2. Sauté the vegetables: Add the sliced leek and garlic to the pan, cooking them for about 5 minutes or until they become soft and aromatic; season with sea salt and freshly ground black pepper.
3. Chop and add herbs: While the leek and garlic are cooking, finely chop the tarragon stems and set aside the leaves for later use.
4. Combine the main ingredients: Transfer the leek and garlic mixture back to the slow cooker if you used a separate pan; add the diced beetroot and chopped tarragon stems to the mixture.
5. Cook on low: Set your slow cooker to low and allow the mixture to cook together for 1 hour, letting the flavors meld.
6. Add barley and stock: Pour the vegetable stock into the slow cooker and add the previously soaked, drained, and rinsed barley; stir well to ensure everything is evenly distributed.
7. Final cooking phase: Cover the slow cooker, turn the setting to high, and cook for another 3 hours, or until the barley and beetroot are tender and the risotto has a creamy consistency.
8. Finish with freshness and cheese: Coarsely chop the reserved tarragon leaves and stir half into the risotto along with the remaining butter and half the goat’s cheese; serve the risotto with the remaining goat’s cheese and tarragon sprinkled on top.

Is it necessary to soak the barley overnight?

Soaking the barley overnight isn’t mandatory, but it helps in reducing the cooking time and makes the barley easier to digest. If you skip soaking, expect a longer cooking time and a slightly firmer texture in the final dish.

Recipe Tips

• Enhance with wine: To deepen the risotto’s flavor, add a quarter cup of white wine to the sautéed leek and garlic before incorporating the beetroot. Allow the wine to evaporate fully to intensify the flavors.
• Dice beetroot properly: Chop the beetroot into small, even pieces to ensure they cook uniformly with the barley, enhancing both texture and appearance of the risotto.
• Choose the right slow cooker: Use a reliable slow cooker with adjustable heat settings to better manage the cooking temperature, ensuring even cooking without any risk of burning.
• Adjust liquid levels: Keep an extra cup of warm vegetable stock handy while the risotto cooks; add it as needed if the mixture becomes too thick before the cooking time ends.

Recipe Variations

• Try different grains: Replace barley with Arborio rice for a more traditional risotto texture, or use quinoa for a gluten-free option, adjusting the stock based on absorption rates.
• Use various cheeses: Experiment with different cheeses; replace goat’s cheese with crumbled blue cheese or shredded Gruyère to vary the flavor profile.
• Add a protein: Enhance the dish with protein by topping the finished risotto with grilled chicken breast slices, seared scallops, or flaked smoked salmon.
• Incorporate greens: Stir in a handful of baby spinach or chopped kale in the last 15 minutes of cooking to add color, texture, and nutritional value to the risotto.

What To Serve With Beetroot Risotto

I often like to pair my beetroot risotto with a crisp apple and walnut salad, steamed asparagus drizzled with balsamic reduction, or a citrusy arugula salad. A simple roasted chicken or grilled white fish would also complement the dish beautifully.

Additionally, consider adding some sautéed spinach or a fresh tomato bruschetta for a burst of freshness.

How To Store Leftover Beetroot Risotto

In The Fridge:

To store leftover beetroot risotto in the fridge, I suggest transferring it to an airtight container immediately after cooling. Make sure to consume it within 3 days for the best quality. It’s important to cool the risotto quickly to maintain safety and flavor.

In The Freezer:

I usually recommend against freezing beetroot risotto because the texture of the barley can become too soft upon reheating. If you choose to freeze it, understand that the quality will not be as good when thawed.

How To Reheat Leftover Beetroot Risotto

Reheat your leftover beetroot risotto by adding a small splash of vegetable broth or water to keep it moist. Warm it gently on the stove over medium heat, stirring frequently until it’s heated through.

Alternatively, you can microwave it in intervals, stirring between each, to ensure even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Butternut Squash Risotto
• Slow Cooker Balsamic Pork Chops
• Slow Cooker Sausage Ragu