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Slow-Cooker Sweet Potato and Barley Risotto

(3)
  2 reviews
  • 20 min prep time
  • 4 hr 50 min total time
  • 10 ingredients
  • 6 servings
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Every spoonful of creamy barley risotto is dotted with lovely 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

Steps

  • 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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
830mg
35%
Total Carbohydrate
54g
18%
Dietary Fiber
10g
43%
Sugars
8g
8%
Protein
11g
11%
% Daily Value*:
Vitamin A
250%
250%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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