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A photo of a dish of root vegetable risotto

Free-from – Root Veggie Barley Risotto Recipe

A meat- and dairy-free hearty winter main




  • 475 ml water
  • 92g barley
  • 65g diced carrots
  • 75g diced turnips, peeled
  • 67g diced sweet potatoes or 70g winter squash
  • 2 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp dried sage
  • 56g minced greens (such as turnips, kale, etc.)
  • ½ tsp lemon zest
  • Salt and pepper, to taste

* In the morning, add all the ingredients except for the greens, lemon zest and seasoning to the slow cooker and cook on low for 7 to 9 hours.

* Thirty minutes before serving: add the greens and lemon zest. Right before serving, add salt and pepper to taste. Also add more oregano and/or sage if needed.

Recipe courtesy of Vegan Slow Cooking For Two or Just for You by Kathy Hester, published by Fair Winds.


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