SLOW COOKER SAUSAGE AND BARLEY RISOTTO

Ingredients

• 1 lb (500 g) mild Italian sausage meat
• 2 cups (500 mL) chopped onions
• 2 cups (500 mL) sliced mushrooms
• 4 cloves garlic, finely chopped
• 2 cups (500 mL) pearl or pot barley
• 1 tsp (5 mL) basil, crumbled
• 1 tsp (5 mL) oregano, crumbled
• 1/2 tsp (2 mL) freshly ground pepper
• 1/4 tsp (1 mL) rosemary, crumbled
• 1/4 tsp (1 mL) fennel seeds, crushed
• 3 cups (750 mL) canned chicken broth
• 1 can (28 oz/796 mL) diced tomatoes

Directions

1. Place sausage meat in a Dutch oven. Cook over medium heat, stirring to break up sausage meat, until browned and completely cooked, about 10 minutes.
2. Drain off excess fat. Add onions, mushrooms and garlic; saute until softened, about 5 minutes.
3. Add next 6 ingredients (barley through fennel seeds); cook, stirring, for 1 minute.
4. Stir in broth and tomatoes. Bring to a boil. Spoon mixture into a greased 6 quart (6 L) slow cooker.
5. Cover and cook on high heat setting for 3 1/2 - 4 hours or until barley is tender.