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Slow-Cooker Sweet Potato and Barley Risotto

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By Betty Crocker Kitchens
Updated Jan 29, 2010
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Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame.

Slow-Cooker Sweet Potato and Barley Risotto

  • Prep Time 20 min
  • Total 4 hr 50 min
  • Servings 6
  • Ingredients 10
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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
Make With
Progresso Broth

Instructions

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

Nutrition

290 Calories
3 1/2g Total Fat
11g Protein
54g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
830mg
35%
Potassium
470mg
14%
Total Carbohydrate
54g
18%
Dietary Fiber
10g
43%
Sugars
8g
Protein
11g
% 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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