Slow-Cooker Sweet Potato and Barley Risotto

(3)
  2 reviews
  • 20|min prep time
  • 4|hr|50|min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Cover; cook on Low heat setting 4 to 5 hours.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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