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Home > Recipes > Cooking Method > Slow Cooker > Sweet Potato and Barley Risotto

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Sweet Potato and Barley Risotto

Sweet Potato and Barley Risotto
Recipe Tip
Like oatmeal, barley is high in soluble fiber. It is believed to help lower your cholesterol.
This is a perfect dish to serve if you have a vegetarian in your family. It makes a healthy main dish (edamame provides the protein), and is an equally delicious side dish for beef, pork or chicken.

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Sweet potatoes and edamame slow cooked in Progresso® chicken broth add a delicious flavor to this barley risotto. Perfect if you love Italian cuisine. From eatbetteramerica.
Prep Time:20 min
Start to Finish:4 hr 50 min
makes:6 servings (1 1/3 cups each)
1teaspoon olive or vegetable oil
1 1/2cups chopped sweet onions (3 medium)
3medium cloves garlic, finely chopped
12oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about 3 1/2 cups)
1 1/4cups uncooked pearl barley
1teaspoon dried thyme leaves
1/2teaspoon salt
1carton (32 oz) Progresso® chicken broth (4 cups) or vegetable broth
1cup frozen shelled edamame (green) soybeans (from 12-oz bag), thawed
2tablespoons shredded Parmesan cheese
1.In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
2.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
3.Cover; cook on Low heat setting 4 to 5 hours.
4.In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.
Nutritional Information
1 Serving: Calories 290 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 830mg; Total Carbohydrate 54g (Dietary Fiber 10g, Sugars 8g); Protein 11g Percent Daily Value*: Vitamin A 250%; Vitamin C 10%; Calcium 10%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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this recipe is NOT a vegetarian recipe. it contains CHICKEN BROTH. chicken is NOT a vegetable. otherwise it sounds good.
Posted at 2:34 PM on November 17 2011 by mombets
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