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
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
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Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Spray 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.
-
Step3Cover; cook on Low heat setting 4 to 5 hours.
-
Step4In 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 1/2Tips from the Betty Crocker Kitchens
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