Slow-Cooker Sweet Potato and Barley Risotto

Name: Slow-Cooker Sweet Potato and Barley Risotto
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters frozen shelled edamame (green) soybeans (from 12-oz bag), thawed; 3 medium cloves garlic, finely chopped; 2 Tbsps shredded Parmesan cheese; 296 milliliters uncooked pearl barley; 1 teaspoons salt; 355 milliliters chopped sweet onions (3 medium); 828 milliliters 12 oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about; 1 teaspoon dried thyme leaves; 907 grams carton Progresso® chicken broth (4 cups) or vegetable broth; 1 teaspoon olive or vegetable oil

Slow-Cooker Sweet Potato and Barley Risotto might be just the Mediterranean recipe you are searching for. This side dish has 280 calories, 9g of protein, and 3g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of vegetable broth, onions, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours and 50 minutes.

Instructions

In 10-inch nonstick skillet, heat oil over medium heat.

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Cooking Oil

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Frying Pan

Add onion; cook about 5 minutes, stirring occasionally, until translucent.

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Onion

Add garlic; cook, stirring frequently, until softened.

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Garlic

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth.

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Sweet Potato

Cooking Spray

Barley

Broth

Thyme

Salt

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Slow Cooker

Add onion-garlic mixture.

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Garlic

Onion

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.

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Edamame

Barley

Broth

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Measuring Cup

Microwave

Serve in shallow bowls; sprinkle with cheese.

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Cheese

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Bowl

Equipment

Ingredients

Servings:

237milliliters

frozen shelled edamame (green) soybeans (from 12-oz bag), thawed 3medium cloves

garlic, finely chopped 2Tbsps

shredded Parmesan cheese 296milliliters

uncooked pearl barley 1teaspoons

salt 355milliliters

chopped sweet onions (3 medium)828milliliters

12 oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about 1teaspoon

dried thyme leaves 907grams

carton Progresso® chicken broth (4 cups) or vegetable broth 1teaspoon

olive or vegetable oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.