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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crockpot Sweet Potato & Barley Risotto Recipe

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This recipe for Crockpot Sweet Potato & Barley Risotto is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp olive oil
1-1/2 cups chopped sweet onions
3 medium cloves garlic, finely chopped
2 sweet potatoes, peeled and finely chopped
1-1/4 cups uncooked pearl barley
1 tsp dried thyme leaves
1/2 tsp salt
4 cups vegetable broth
1 cup shelled frozen green soybeans, thawed
2 Tbsp shredded Parmesan cheese
Directions:
Directions:
Saute onion and garlic in oil until cooked. In slow cooker, mix sweet potatoes, barley, thyme, salt, pepper, 3 cups of broth. Add onion/garlic mix. Cover; cook on low 4 -5 hours. Microwave 1 cup broth until boiling. Stir thawed edamame and boiling broth in mix. Cook on High additional 30 minutes. Serve with cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20

 

 

 

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