SLOW-COOKER SWEET POTATO AND BARLEY RISOTTO

Slow-Cooker Sweet Potato and Barley Risotto image

Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h50m

Yield 6

Number Of 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

Steps:

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.
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.
Cover; cook on Low heat setting 4 to 5 hours.
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 Facts : Calories 290, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 8 g, TransFat 0 g