Rainy days and risotto

It’s raining, one of those rains that clears out the gutters and turns the river a dark metallic grey, leaving a damp chill in the air between storms. It’s been raining on and off for days and because of this I have not shopped for food. On days like these I swear I will can more. Freeze more. Set aside a stockpile because if there’s one thing I won’t do, it’s leave the house when there’s rain or snow. If it weren’t for four-wheel drive and good county road crews proving me a liar, I’d happily stay home all winter, insisting the roads were impassible if my presence were necessary.

But that particular scenario is still weeks away. And while the calendar is saying Fall, the weather is insisting “Not yet.” But today there is a chilly rain, which means it’s slow cooker weather. For years, I avoided slow cookers, embarrassed to even have one in the pantry. I’ve relented, especially on days when I want something filling. Something rich.

Today want a creamy risotto, but I don’t have the right kind of rice. A starchy rice that breaks down into a creamy goodness when cooked. I do have barley, however, which is better of its high fiber content and I can claim I chose it because it is healthier, not because it is what I have left in the pantry. Risotto isn’t just the name of the dish, it’s also the cooking method, which roughly translated means Hours Stirring Grains and Broth On An Open Flame. Which is nice kitchen performance art, but I want something easy. And good. Adding the cheddar gives it a mac-and-cheese feel without the white flour guilt.

Crock Pot Barley Risotto

• 1 cup barley
• 3 cups chicken broth (or vegetable if you want vegan)
• 1/4 cup butter, cut into small pieces
• 2 Tbs leftover non-sweet wine (optional)
• 4 cloves garlic or equivalent garlic powder
• 1/2 medium yellow onion, diced and sautéed
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (faux or otherwise)

Mix the  broth, barley, butter, wine, garlic, onion, salt, and black pepper in a Crock Pot and cook on High for 2 to 2 1/2 hours. Stir in cheese.