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Slow-Cooker Sweet Potato and Barley Risotto
Slow-Cooker Sweet Potato and Barley Risotto
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Prep Time:
20 minutes
Total Time:
4 hours 50 minutes
Creamy barley risotto with sweet potatoes and edamame.
Ingredients:
  • 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
Instructions:
  • Heat oil in a 10-inch nonstick skillet over medium heat. Add onion and cook for about 5 minutes, stirring occasionally, until translucent. Stir in garlic and cook until softened.
  • Prepare the slow cooker by spraying it with cooking spray. Combine sweet potatoes, barley, thyme, salt, and 3 cups of broth in the cooker, then add the onion-garlic mixture.
  • Cover and simmer gently on Low heat setting for 4 to 5 hours.
  • Microwave 1 cup of broth in a 2-cup microwavable measuring cup on High for 2 to 3 minutes until boiling. Stir in thawed edamame and boiling broth into barley mixture in cooker. Increase heat to High, cover, and cook for 25 to 30 minutes until edamame are tender. Serve in shallow bowls and sprinkle with cheese.

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