Sweet Potato and Barley Risotto

 

1

teaspoon olive or vegetable oil

1 1/2

cups chopped sweet onions (3 medium)

3

medium cloves garlic, finely chopped

12

oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about 3 1/2 cups)

1 1/4

cups uncooked pearl barley

1

teaspoon dried thyme leaves

1/2

teaspoon salt

1

carton (32 oz) Progresso® chicken broth (4 cups) or vegetable broth

1

cup frozen shelled edamame (green) soybeans (from 12-oz bag), thawed

2

tablespoons 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.